Chicken Milano
Chicken Milano
Serve with fresh, crusty bread.
Ready in: 30 minutes
Serves: 4
Complexity: easy
kcal: 641
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Ingredients
1 tbsp butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken stock, divided
1 cup thickened cream
500 g chicken breasts, boneless & halved
1 tsp SIDS CRAZY LEMON
2 tbsp rice bran oil
2 tbsp basil, chopped
250 g gluten free pasta
Directions
In a large pan over a low heat, cook garlic and butter for 30 seconds. Add tomatoes and ¾ cup of chicken stock then bring to boil. Simmer, uncovered, for 10 minutes until tomatoes are tender. Add cream and bring to the boil, stirring. Simmer until sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with SIDS CRAZY LEMON on both sides. In a large pan over medium heat, sauté chicken in the oil. Cook for about 4 minutes each side until no longer pink inside. Transfer to a warm plate, cover and keep warm.
In the same pan over a medium heat, bring to boil the remainder of chicken stock. Simmer and add the cream sauce, stir in basil and season to taste.
Cook pasta as per instructions on the packet then drain and toss with 3-4 tbsp of the sauce.
Cut each breast into 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates, top with chicken and coat with the cream sauce. Enjoy.