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CHICKEN MILANO

4 tablespoons butter, divided*

2 pounds chicken tenders

1 cup sun-dried tomatoes, chopped**

3-4 cloves garlic, minced

1 bunch green onions, sliced thin

2 cups chicken broth

2 cups heavy cream

1 pound fettucini

salt and pepper, to taste

2 tablespoons chopped basil

• In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
• Add onions and saute until soft.
• Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
• Add the cream and bring to a boil, stirring constantly.
• Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
• Meanwhile prepare pasta per package directions.
• In another skillet melt remaining butter over medium heat.
• Wash chicken pieces and pat dry.
• Sprinkle chicken with salt and pepper generously.
• Add chicken to butter and saute on both sides until cooked through.
• Plate chicken.
• Toss fettuccini and sauce together until well coated. Add to plated chicken.
• Sprinkle with basil.
• Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly