Need some dinner ideas for next week? I have one of our favorites for you.
It’s too yummy – with the creamy sauce and the fresh tomatoes and basil – and anything over pasta is good in our book. :)
Ready to get started?
Serves 6 (ish)
- 1.5 lbs Chicken Tenders
- 3 cups Chicken Broth
- 4 T butter
- 4 T flour (*Updated – forgot to include!!)
- olive oil
- 1 cup heavy cream
- 3 tomatoes
- 10-15 fresh basil leaves
- 1 lb. fettuccine noodles
- salt and pepper to taste
Heat 2 -4 tablespoons of olive oil in a large skillet or saute pan. Start your water boiling for the pasta. Make sure to add salt to the pasta water.
Salt and pepper the chicken tenders and saute them till just cooked. Remove them from the heat and keep them warm. (I just put them on a plate with foil over them.)
In the same skillet melt the butter. When butter is melted add the flour and mix with a whisk until flour is all incorporated into the butter and bubbly.
Don’t let your mixture get too brown. (Which can happen if you’re trying to cook and take pictures at the same time. We almost had to start over here. ;)
Whisk in the chicken broth and let simmer until slightly thickened.
Add your pasta to the water – it should be boiling by now. ;)
When this is thickened add in the cream and mix well. Let this cook for a few minutes until sauce is creamy. Add back in your chicken tenders.
Let your sauce simmer and thicken. Chop your tomatoes and basil while you’re waiting.
Once the sauce is the consistency you want and your pasta is just about done, add in your tomatoes and basil. Mix well. Taste and add salt and pepper if desired.
Drain your pasta and pour it into a serving dish.
Spoon your chicken and sauce over the pasta and serve. :)
I usually serve this with a simple spinach and bacon salad dressed with a Creamy Balsamic dressing.
I hope you enjoy this simple yummy recipe!