Skillet Chicken with Sun-Dried Tomato Sauce
Angel Hair Pasta and Lemon Roasted Asparagus
Ingredients
- 2 lb boneless, skinless chicken breasts
- 5 Tbsp butter, divided
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- 1½ cups chicken broth
- ¾ cup heavy cream
- ½ cup oil-packed thinly sliced sun-dried tomatoes
- ½ cup thinly sliced fresh basil
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add half of chicken, and cook 3 to 4 minutes per side or until done. Remove from skillet. Repeat with 2 Tbsp butter and remaining half of chicken.
- 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
- 1 (16-oz) pkg angel hair pasta
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp whole-grain mustard
Side Dish Instructions
- Cook pasta according to package directions.
- Preheat oven to 400°F. Arrange asparagus on a rimmed baking sheet; stir together oil, lemon juice, and mustard. Drizzle over asparagus and season with salt and pepper.
- Bake 10 minutes or until crisp-tender.
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