Ingredientes para Chicken Breasts With Sun Dried Tomatoes
- ½ cup sun-dried tomatoes
- 1 cup chicken broth
- 8 oz cremini mushrooms
- Green Onions
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 (6 ounce) boneless, skinless chicken breasts
- ½ tsp meat tenderizer
- ¼ tsp black pepper
- ½ cup skim milk
- 1 tbsp cornstarch
- Dried Basil
- 1 lb farfalle pasta
- 1 medium onion, chopped
- 1 tbsp chopped fresh basil
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Cómo preparar Chicken Breasts With Sun Dried Tomatoes
- Soak ½ cup sun-dried tomatoes in 1 cup chicken broth for at least 30 minutes (or longer, for a more intense flavor).
- Sauté 8 oz cremini mushrooms, 1 medium onion (chopped), and 2 cloves garlic (minced) in 2 tbsp olive oil for 3-5 minutes, until softened. Add a splash more olive oil if needed.
- Set aside the mushroom mixture.
- Season two 6-oz chicken breasts with ½ tsp meat tenderizer and ¼ tsp black pepper. Sear in 1 tbsp olive oil over medium-high heat until browned on both sides (about 3-4 minutes per side). Add 2 more minced cloves of garlic during the last minute of searing.
- Add the sun-dried tomato mixture (including the soaking liquid) to the skillet with the chicken. Reduce heat to low and simmer for 10 minutes.
- Remove chicken from the skillet, let cool slightly, then slice into thin strips. Keep warm.
- While the chicken simmers, cook 1 lb farfalle pasta according to package directions until al dente.
- In a small bowl, whisk together ½ cup milk, 1 tbsp cornstarch, and 1 tbsp chopped fresh basil.
- Add the milk mixture to the skillet with the sun-dried tomatoes and chicken broth. Bring to a simmer, stirring constantly, until the sauce thickens (about 1 minute).
- Stir in the cooked chicken strips and mushroom mixture.
- Drain the pasta and add it to the skillet. Toss gently to coat in the sauce.
- Serve immediately, garnished with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
21g
Fat
8g
Carbs
34g
