Recipe: Creamy Sundried Tomato & Chicken Fettuccine

I found this recipe on Pinterest recently and loved it the first time I made it. Then I read my blogger friend Mel's recipe that was similar to the one I had pinned and decided I wanted to combine bits and pieces of both of them for a recipe that was just right for us.

This recipe serves 2-3 people and can easily be doubled or tripled for a larger group.

Truth be told, I didn't measure any of this when I made it, so don't feel like you need to stick to these exact measurements.

If you like more spice, add more red pepper flakes, if you want less cream and more wine, go for it. You can also substitute the cream for 1/2 and 1/2 or use cajun seasoning instead of red pepper flakes if you like a stronger kick. Play with it until it tastes right to you. Or just follow the recipe below if you're not a "play with it" kind of cook. ;)

Ingredients:

1-2 boneless skinless chicken breasts

1T butter

1T olive oil

1/2 tsp red pepper flakes

2 cloves garlic, minced (1tsp if using pre-minced)

1/4 cup chopped green onions

3/4 cup of whipping cream
1/4 cup red wine

1/2 jar of sun-dried tomatoes in oil, julienne cut (looks like this and is usually near the minced garlic in produce)

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon ground black pepper

1/4 cup freshly grated Parmesan cheese

1/2lb fettuccine (or your favorite pasta)

Directions:
Cut chicken breast in chunks and defat while you're at it. Heat oil and butter in a skillet. Once butter is melted, add chicken and cook on medium heat, 3 minutes each side (chicken will not be completely cooked through). Add in garlic and simmer for another 2 minutes. Add green onion, tomatoes, pepper flakes, salt, basil, and pepper. Simmer for another 2 minutes. Add cream, wine, and parmesan. You guessed it- simmer for another 2-5 minutes for sauce to thicken (this doesn't need to be exact).

Boil salted water and cook your fettuccine to al dente. Drain and add to skillet.

Garnish with parmesan and extra red pepper flakes and green onions if you choose.