1. In a large saucepan, melt butter over low heat. 2. Add the minced garlic and cook for about a minute. 3. Add tomatoes and 3/4 cup of chicken broth. 4. Increase heat to medium and bring mixture to a boil. 5. Reduce heat and simmer uncovered, for about 10 minutes. 6. Add cream and bring to a boil again, stirring frequently. 7. Simmer over medium heat until sauce is thick. 8. Sprinkle salt and pepper over both sides of chicken. 9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. 10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet. 11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. 12. Serve chicken atop the pasta, coat with the cream sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
