Ingredients :
- Salt and freshly ground black pepper
- 1 package fresh fettuccine or linguine
- 1 tablespoon olive oil
- 1 pound boneless, skinless, chicken breasts trimmed and cut into 1-inch pieces
- 1 large shallot finely chopped
- 1/2 cup dry white wine
- 1/3 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes
- 1/4 cup minced fresh basil plus more for garnish
- 1/4 cup shredded Parmesan cheese plus more for garnish
Directions :
- Bring four quarts water and 1 tablespoon salt to boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
- Meanwhile, in a large non-stick skillet over medium-high heat, heat olive oil until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots have softened, about 5 minutes.
- Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper.)
- Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.
