Saturday, June 23, 2012

Chicken with Sun Dried Tomato-Basil Sauce

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced-sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat spaghetti, uncooked
Heat olive oil in a large pan over medium-high heat. Add chicken and grind fresh pepper on each side. Cover and cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour and stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken; stir every so often as you cook the spaghetti.
Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken and noodles. 

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