The original recipe that I found used several pans and the instructions were a little more complicated.
No bueno. I like things simple. You know, one-pan wonders. Less dishes = happy Becky. With a little tweaking, I knew this one could fit into that category.
And before you ask, yes, I do the cooking AND the dishes around here. I don't know what happened the to theory of 'wife does the cooking, husband does the dishes', but I was never able to get that one to stick with my hubby. At least he clears the table. Hey, it's something, right? Something's better than nothing. It's probably for the best because I think he loads the dishwasher like a donkey. I do it much more efficiently, so whatever.
Anyway...enough about that! Back to the recipe. I'm always pleased about how quickly and easily this one comes together and the taste is spectacular. A bit indulgent, I know, but everyone needs to indulge once in a while, right? So go ahead. Indulge. You won't be disappointed!
- 2 tbsp olive oil
- 2 chicken breasts, diced
- salt and pepper
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ cup oil-packed sun dried tomatoes, roughly chopped
- ¾ cup chicken broth
- 1 cup heavy cream
- 2 tbsp fresh basil, chopped (or 2 tsp dried basil)
- Pasta of your choice
- This makes just enough sauce for 3-4 servings with light sauce. If you like a lot of sauce, I recommend doubling the sauce.
- Source: Adapted from a recipe found on allrecipes.com.