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Creamy Sun-Dried Tomato and Basil Pasta
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Ingredients
8 ounce
fettuccine
1 pound
chicken breast, sliced
1 teaspoon
salt
3/4 teaspoon
black pepper
2 tablespoon
olive oil
1/4 cup
sun-dried tomatoes
2 large
garlic cloves
1 cup
heavy cream
1 cup
mozzarella cheese
1/4 cup
Parmesan cheese
1/4 cup
fresh basil
1/4 teaspoon
red pepper flakes
Instructions
STEP 1
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain and keep warm.
STEP 2
Meanwhile, season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
STEP 3
Heat oil in a large skillet. Add chicken to skillet, cook and stir for 3 minutes. Add sun-dried tomatoes and garlic, and cook until fragrant, about 1 more minute. Add cream, mozzarella cheese, Parmesan cheese, and 2 tablespoons basil. Cook on low, stirring constantly, until cheese is melted.
STEP 4
Stir red pepper flakes and fettuccine into sauce. Season with remaining salt and pepper. Top with remaining basil.
Nutrition Facts
(per serving)
Calories:
664 calories
Servings:
4 servings
Carbohydrates:
23 g
Fat:
42 g
Fiber:
1 g
Protein:
48 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
15 minutes
Total:
30 minutes