Skillet Chicken with Sun-Dried Tomato Sauce
Angel Hair Pasta and Roasted Asparagus
Ingredients
- 2 (6-oz) chicken cutlets
- 3 Tbsp butter, divided
- 1 tsp minced garlic
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper
- ¾ cup chicken broth
- ⅓ cup heavy cream
- ¼ cup oil-packed thinly sliced sun-dried tomatoes
- 2 Tbsp thinly sliced fresh basil
Instructions
- Season chicken lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; and cook 2 to 3 minutes per side or until done. Remove from skillet.
- Melt 1 Tbsp butter in skillet over medium heat; add garlic, Italian seasoning, and pepper. Cook, stirring constantly, 1 minute.
- Add broth; bring to a boil, reduce heat, and simmer 5 minutes. Stir in cream and tomatoes; simmer 5 minutes.
- Return chicken to skillet; stir in basil. Cook 4 to 5 minutes or until chicken is thoroughly heated and sauce is thickened.
Side Dish Ingredients
- ½ (16-oz) pkg angel hair pasta
- ½ lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 tsp minced garlic
Side Dish Instructions
- Cook pasta according to package directions.
- Preheat oven to 400°F.
- Combine asparagus, oil, and garlic on a rimmed baking sheet; toss. Bake 6 minutes or until just tender; season to taste.
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