Fettuccine With Chicken Sun Dried Tomatoes Basil And Pine Nuts

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From the slimlines column, thursday magazine. This is the weekly columnist alva carpenter's recipe. Enjoy!!

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Steps

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Bring a large pot of salted water to a boil for the pasta.

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Season the chicken with salt and pepper.

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Heat olive oil in a large non-stick skillet over high heat and saut the chicken on both sides until it is golden brown.

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Add the garlic and cook for 1 more minute.

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Transfer the chicken to a warm plate and keep warm.

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Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.

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Add the basil , pine nuts and lemon juice.

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Meanwhile , cook the pasta until it is al dente.

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Drain and toss with the sun-dried tomato mixture.

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Divide the pasta among the serving plates and arrange the chicken on top.

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Sit back and enjoy your cooking now !.

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Ingredients

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boneless chicken, salt, fresh ground black pepper, olive oil, garlic cloves, sun-dried tomatoes, low sodium chicken broth, basil leaves, pine nuts, fresh lemon juice, fettuccine