Friday, March 5, 2010


We went up to our friends' cabin last weekend with all the kids - so fun.  In between laziness and snowmobiling the hostess whipped up this yummy pasta dish and I made it again last night.  Super yum.  My only problem was that I made it with sun-dried tomatoes packed in oil.  Use the sun-dried that just come in a packet dry.  So so so good.  Call me when you make it and make me some extra - my family probably wouldn't want to eat it as much as I want to make it.  Add some crusty bread with oil and balsamic and you'll be happy.

Chicken Milano
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta
  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve. 

And, I got to catch up a little bit on my DVR last night (this big belly inhabitant is wearing me out, dragging me to bed early which is not usually my M.O.).  I have been anxiously awaiting Parenthood.  Mostly because I have missed Lorelei - I mean Lauren Graham - so much since Gilmore Girls left us 3 long years ago.  I'm halfway through the first episode but really kind of like the feel of the show.  Did you catch it? 

Yesterday I was in the yard clearing out the gardens to get them ready for Spring (we are planting our peas in the next few days) and this morning I was shoveling neighbor's walks.  Enough already!!!  Have a great weekend!

1 comment:

Jessie Keller said...

I am also rather enjoying the Parenthood show. Can't put my finger on why though, just really like it. :)