1/2 cup diced, drained sun-dried tomatoes packed in oil
2 tbsp grated Parmesan cheese
Instructions
Heat grill or broiler. In small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and simmer 25 minutes or until garlic is softened. In food processor or blender, puree garlic mixture 1 min, or until smooth.
Meanwhile, prepare bow-tie pasta according to package directions. Rinse in cold water; drain. Cut chicken breast in half horizontally to form 2 thin cutlets each. Season with salt and pepper, if desired. Grill or broil chicken 6 minutes or until thermometer inserted in chicken reads 165 degrees, turning once. Let sit 2 minutes; slice diagonally.
In nonstick skillet over medium heat, cook mushrooms in olive oil 3 minutes, stirring occasionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and garlic mixture; cook 4 minutes, or until mixture thickens. Stir in sun-dried tomatoes, Parmesan, chicken and pasta. Cook 2 minutes, or until heated through, stirring frequently. Season with salt and pepper, if desired.
Originally Submitted
1/31/2011
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