Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

1 Tbsp olive oil

2 Tbsp butter

4 (6-oz) boneless skinless chicken breasts, pounded thin

Garlic Salt and Pepper to taste

2 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 cup sherry (or dry white wine or chicken broth)

1/2 cup oil packed sun-dried tomatoes, chopped

1 tsp dried basil

1 1/2 cups chicken broth

1 cup heavy cream

1/2 - 3/4 cup grated parmesan cheese

1-lb ziti, cooked al dente and drained

Heat the oil and butter in a large skillet over medium-high heat until the butter melts.  Season the chicken 

with garlic salt and pepper and cook in the skillet until golden brown on both sides (about 10 minutes).

Remove the chicken to a plate and keep warm.  Add the garlic and red pepper flakes and cook, stirring for 1 

minute.  

De-glaze the pan with the sherry, stirring to scrape up the browned bits.  Add the sun-dried 

tomatoes, basil, chicken broth, cream and grated Parmesan.  Bring to a boil.  Return the chicken to the sauce,

reduce heat and simmer 5-10 minutes, stirring occasionally, until the sauce thickens.  

Serve sauce and chicken over the cooked ziti.

Yum!  

Adapted from a recipe found on Pinterest.

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