Creamy Sun Dried Tomato Chicken Pasta

Ingredients

• 8 ounces fettuccine noodles
• 1 1/2 lbs. boneless skinless chicken breasts (pounded to an even thickness)
• Kosher salt and pepper
• 3 Tablespoons olive oil (divided)
• 3 shallots (thinly sliced)
• 4 cloves garlic (minced)
• 4 ounces sun dried tomatoes packed in oil (oil drained)
• 1/4 cup dry white wine
• 3/4 cup half and half
• 3/4 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 cup packed fresh basil leaves

Instructions

1. 1

   Boil a large pot of water for the fettuccine. Salt the water with 1 heaping Tablespoon Kosher salt. Once boiling, cook to al dente, then drain and toss with olive oil so it doesn't stick together.

2. 2

   Heat 1 Tablespoon of the oil in a large, deep skillet over medium heat. Season the chicken breasts with salt and pepper on both sides, then place in the skillet. Cook undisturbed for 4-5 minutes, then flip, cooking an additional 3-4 minutes, or until internal temperature registers 165 degrees.

3. 3

   Remove the chicken from the skillet and tent with foil to keep warm. Add the rest of the olive oil to the pan followed by the shallots. Saute 1-2 minutes until starting to soften. Add the garlic and sun dried tomatoes, and saute for another 1-2 minutes, until shallots are softened.

4. 4

   Deglaze the pan with the white wine, scraping up any browned bits at the bottom of the pan.

5. 5

   Stir in the half and half and cream and bring to a gentle simmer, then lower heat to medium low to maintain the simmer. Cook for 2-3 minutes, stirring often, until sauce is slightly thickened. Stir in the Parmesan cheese until melted. Remove from heat and stir in basil leaves, stirring until wilted.

6. 6

   Serve the sauce tossed with the pasta and sliced chicken breast.