I loved this recipe, it was SO tasty.
This recipe calls for pasta with the meal and I would recommend adding that in, I just made it without the pasta and it was delish!
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package spaghetti, uncooked
Heat olive oil in a large pan over medium-high heat.
Add chicken & grind fresh pepper on each side.
(When done, chicken will have NO pink on the inside.)
Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat.
Add garlic, cooking 1-2 minutes, just until soft.
Add sun dried tomatoes; stir.
With a whisk in hand, add flour & stir.
Slowly pour in chicken broth, whisking constantly to remove any lumps.
Add cream, still whisking.
Continue whisking for 3-4 minutes or until sauce begins to thicken.
Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente.
Add fresh basil to sun dried tomato sauce and give it a good stir.
Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.
Spoon as much sauce as you would like over chicken & noodles.