Chicken Milano
  • 1 ½ lbs Skinless, Boneless Chicken Breasts
  • Salt and pepper
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Butter
  • 1 cup Great Lakes Sun Dried Tomatoes, diced
  • 14 oz Chicken Broth
  • 1 ¾ cups Heavy Cream
  • 2 Tablespoons Dried Basil
  • ¾ cups Shredded Parmesan Cheese
  • 8 ounces Fettuccine Pasta
  1. Cook the fettuccine as directed on package.
  2. Cut the chicken into 1 inch pieces. Season with salt and pepper and sauté in a large skillet over medium heat in 1 Tablespoon vegetable oil until no longer pink.
  3. Place chicken in a bowl and set aside.
  4. In the same skillet melt butter and sauté garlic for 30 seconds.
  5. Add the sun dried tomatoes and chicken broth. Bring to a boil and simmer for 5 minutes.
  6. Add the cream and simmer until the sauce is thick enough to coat the back of a spoon.
  7. Add the chicken and basil to the sauce and simmer until chicken is heated through.
  8. Stir in parmesan cheese.
  9. Serve the sauce on top of the fettuccine.
Recipe by Great Lakes International Trading, Inc. at