Easy Chicken Recipe with Basil Cream and Sun-Dried Tomatoes

Everyone needs a good company dish up their sleeve that they can whip together as quick as a blink. You know . . . for those times when someone drops in unexpectedly and you just want to sit down and break bread together.



Something quick that uses store cupboard ingredients . . . yet is special enough to feed company.



Something that tastes soooo gorgeous, they will think you slaved all day over the stove . . .
but in reality, you threw together in about 20 minutes . . . and that's stretching it!

 

This fits the bill on all accounts. Quick, easy, gorgeously delicious and using ingredients most of us foodies have in our store cupboards and freezer most of the time

Got pasta, sun dried tomatoes, chicken breasts, cream and basil???

Then you got this!

 

Seriously, that is about all it takes! Well, that and a few minutes of your time. Actually, not much longer than it takes to cook the pasta and set the table. Easy peasy lemon squeezy!



All you need to go with it is a crusty loaf of Italian bread and a salad. Don 't even think about the calories. This will make you famous, it's a signature dish if I ever saw one . . .



And that, my friends, is well worth the price in extra inches on the hips. Trust me.

 

WHAT YOU NEED

TO MAKE

CHICKEN WITH SUN DRIED TOMATOES 

& BASIL CREAM

For the chicken:

• 1 TBS butter
• 1 TBS olive oil
• 4 boneless, skinless chicken breasts, cut into 1/2 inch strips crosswise
• sea salt and freshly ground black pepper to taste

You will also need:

• 1 banana shallot, peeled and minced (or 1/4 cup of minced ordinary shallots)
• 1/3 cup (50g) oil packed sun-dried tomatoes, drained, blotted and chopped finely
• 1 TBS sun dried tomato paste
• 2/3 cup (160ml) double cream
• 1/2 cup (120ml) dry white wine
• a handful of fresh basil leaves, cut chiffonade (roll up tightly into a cigar shaped bundle and slice thinly across the grain)
• 1 pound (370g) spaghetti

 

A FEW OTHER CHICKEN DISHES

WORTHY OF FEEDING TO YOUR GUESTS

 

COUNTRY BAKED CHICKEN -  Bone-in skin-on Chicken breasts, brined and then coated in a crispy crumb and baked to juicy and tender perfection. Served with a pan gravy and mashed potatoes, this always goes down a real treat. It is a real family favorite!

ROAST CHICKEN WITH LEMON & GARLIC -  I have a lot of roast chicken recipes on here, but this is my absolute favorite one.  Juicy and tender with a flavorful gravy.  Chicken, lemon and garlic are the holy trinity of good taste! You can never go wrong with a delectable roasted chicken! Everyone loves a roast chicken dinner with all of the trimmings!

  

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Yield: 4 - 6

Author: Marie Rayner

Chicken with Sun Dried Tomatoes and Basil Cream

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Rich and delicious. This is quite simple and quick to make, but special enough to feed to even the most discerning of your dinner guests. This is fabulously tasty!

Ingredients

For the chicken:

• 1 TBS butter
• 1 TBS olive oil
• 4 boneless, skinless chicken breasts, cut into 1/2 inch strips crosswise
• sea salt and freshly ground black pepper to taste

You will also need:

• 1 banana shallot, peeled and minced (or 1/4 cup of minced ordinary shallots)
• 1/3 cup (50g) oil packed sun-dried tomatoes, drained, blotted and chopped finely
• 1 TBS sun dried tomato paste
• 2/3 cup (160ml) double cream
• 1/2 cup (120ml) dry white wine
• a handful of fresh basil leaves, cut chiffonade (roll up tightly into a cigar shaped bundle and slice thinly across the grain)
• 1 pound (370g) spaghetti

Instructions

1. Melt the butter and oil in a large skillet over medium high heat. Add the chicken, season with salt and black pepper, and cook, until golden brown on all sides and just cooked through.
2. Remove to a plate and set aside.
3. Add the shallots to the drippings in the skillet. Cook and stir until softened.
4. Stir in the sun-dried tomatoes, cream, wine and tomato paste. Bring to the boil, then reduce the heat and cook, stirring occasionally until thickened.
5. Stir in the basil.
6. Taste and season with salt and pepper if needed. Stir in the chicken and heat through. Keep warm.
7. Cook the spaghetti until al dente, according to the package directions, about 10 minutes.
8. Drain well, reserving some of the pasta water.
9. Stir the pasta into the sauce, adding some of the pasta water to thin, if necessary.
10. Serve immediately.

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