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Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

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Joli

Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
  3. Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.
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Reviews

foodlover
10
2/24/2011

Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun dried tomatoes, the oil had a bunch of flavor. I used "Garden" style fettuccine rather than just spinach and it was great. Make sure you toss the noodles with a little oil before serving so they don't stick together in a big clump. The friends that I had over for dinner said that it tasted like it was from a restaurant. Delicious!

SallyLou
9
3/8/2011

This was great. I didn't use the flour because I didn't want it to "gravy like", it was delish. The flavors were outstanding. Great, easy recipe. Thank you.

Diane Hoffecker
8
3/25/2011

Hubby gave this five and I give it three. I think if I had used fresh herbs it would bring it to a four star. It has pretty good flavor, but didn't wow me. We will try it again though, since my husband really enjoyed it and it was sooo easy!