Ingredients
– 2 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup sun-dried tomatoes, chopped
– 8 ounces fettuccine pasta
– Fresh basil leaves, for garnish
Equipment Needed
– Large pot for boiling pasta
– Skillet or frying pan
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
First, I start by seasoning the chicken breasts with salt and pepper. This step is crucial to bring out the flavors in your dish. I heat up the olive oil in a skillet over medium heat and add the chicken once it’s nice and hot. Searing the chicken gives it that beautiful golden color and seals in the juices. After about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F, I remove it from the skillet and let it rest. It’s essential to allow the chicken to rest so it stays juicy and tender! (See the next page below to continue steps…)