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Chicken In Sun-dried Tomato Cream Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
 Categories: Chicken, Entertain
      Yield: 4 Servings
 
    1/2 c  Dry-packed sun-dried
           -tomatoes
      1 tb Butter
      1 md Garlic clove, minced
      1 c  Chicken stock or low-salt
           -broth, divided
      1 c  Heavy cream
      1 lb Boneless and skinless
           -chicken breast halves
           Salt and freshly ground
           -black pepper to taste
      2 tb Vegetable oil
      2 tb Chopped fresh basil (or 2
           -tsp dried, crumbled)
      8 oz Fettucine
 
  Snip the tomatoes into bite-size pieces.  Melt the butter in a
  saucepan over low heat; add the garlic and cook for 30 seconds. Add
  3/4 cup of the stock and the tomatoes. Bring to a boil. Reduce the
  heat and simmer, uncovered, over medium heat for about 10 minutes or
  until the tomatoes are tender.  Add the cream and bring to a boil,
  stirring. Simmer over medium heat until the sauce is thick enough to
  coat the back of a spoon. (The sauce can be kept, covered, for 1 day
  in the refrigerator. Heat again over low heat.) Sprinkle the chicken
  with salt and pepper on both sides. Heat the oil in a large, heavy
  skillet over medium-high heat. Add the chicken and saute, pressing on
  the chicken occasionally with a slotted spatula, for about 4 minutes
  per side or until the meat feels springy and is no longer pink inside
  (cut to check). Transfer to a board; cover and keep warm.
  
  Discard the fat from the skillet.  Add the remaining stock and bring
  to a boil, stirring up the pan juices. Boil to reduce slightly, then
  add to the sauce.  Stir in the basil. Taste and adjust the seasoning.
  Meanwhile, cook the pasta, uncovered, in a large port of boiling
  salted water over high heat, stirring occasionally (about 1 to 2
  minutes for fresh or 3 to 5 minutes for dried fettucine), or until
  tender but firm to the bite (al dente).  Drain, transfer to bowl and
  toss with 3 or 4 tablespoons of the sauce. Cut each chicken breasts
  into 2 or 3 diagonal slices. Reheat gently in the sauce if needed.
  Transfer the pasta to serving plates, top with the chicken and coat
  with sauce.
 
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