Easy and Delicious Chicken Milano Pasta

Ever eaten at a restaurant and thought "This is so good, I wish I could make this at home."?

Well, this Chicken Milano recipe is just that kind of recipe.  My husband and I love this recipe so much that we no longer order this dish at restaurants because we know we can have it at home anytime.  I hope you enjoy it too.

Serves 2  Ready in 30 minutes
Ingredients:

• 1 pot and 2 pans
• 1 Cup of bowtie pasta per person
• 1 Tbsp butter
• 2 garlic cloves, minced
• ½ Cup chopped sun-dried tomatoes
• 1 Cup chicken broth
• 1 Cup heavy cream
• 2 boneless skinless chicken breasts
• salt and pepper to taste
• 1 Tbsp vegetable oil
• 1 Tbsp chopped fresh basil (or to taste, but please don't use sweet basil and don't use the finely chopped stuff either- way too over powering)

Directions:

I prefer to cook everything at once so everything is ready to combine at the same time.  If you prefer, each of the three parts can be prepared seperately.

1. Start boiling the water for the pasta in a large pot.
2. Heat the butter in a large sauce pan.  Once melted, add the garlic, sun-dried tomatoes, and chicken broth.  Simmer for about 10 minutes.
3. Your pasta pot should be boiling by now, put the bowties in to cook.
4. Go back to the sauce pan and add the heavy cream to the mixture and bring to a boil. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.  I like ours thick, so it might take 10-15 minutes.
   
5. Meanwhile, in the third pan, warm oil over medium heat.  Sprinkle the chicken with salt and pepper on both sides.  Cook until browned on both sides and the inside is no longer pink.  Cut into bite size pieces and add to the cream sauce.
   
6. By now your pasta should be done cooking.  Drain and mix with the cream sauce.  Add the basil and stir everything together.
   
7. Enjoy!

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