Chicken Milano

1 Tblsp. butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
8 oz. dry pasta

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to t boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Do not over thicken the sauce because you will not have enough if you do.

Sprinkle the chicken with chicken seasoning or seasoning salt. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and rinse.

Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.