Chicken Pasta Milano

Not a low calorie one obviously, but it's a must try dish. A delicious blend of pasta and chicken with garlic, fresh tomatoes. Sun dried tomatoes are used mainly to prepare this dish, I have used fresh tomato here to get a fresh and tangy taste.

Ingredients: 

serving=4

1 tablespoon butter

2 cloves garlic, minced

1/2 cup fresh tomato, to make a smooth paste

1 cup chicken stock, divided

1 cup heavy cream

450 gm skinless, boneless chicken 

salt and pepper to taste

2 tablespoons olive oil

1 tsp oregano

8 ounces dry pasta

Method:

Making the  Sauce:

In a large saucepan over low heat, melt butter; add garlic and cook for few seconds. Add the tomato puree  and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered till the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick.

Preparing the chicken:
Sprinkle the chicken with salt and pepper on both sides. In a large skillet  over medium heat, warm olive oil and saute chicken. Press on chicken occasionally with a  spatula. Cook for about 4 minutes per side or until the meat  is cooked well from inside.Remove the chicken from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken stock to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce prepared before ; add oregano to it and adjust seasoning to taste.

Preparing the  Pasta:
Bring a large pot of lightly salted water to a boil.Add the pasta and cook for 8 to 10 minutes; drain, transfer to a bowl. Now in a pan warm little olive oil and saute red bell paper and olive in a low flame for few seconds and then add  to the pasta.Now toss the pasta with 3 to 4 tbsp of the cream sauce.

Now to garnish cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve hot.