Ingredients

Instructions

  1. In a large saucepan, melt butter over low heat.
  2. Add the minced garlic and cook for about a minute.
  3. Add tomatoes and 3/4 cup of chicken broth.
  4. Increase heat to medium and bring mixture to a boil.
  5. Reduce heat and simmer uncovered, for about 10 minutes.
  6. Add cream and bring to a boil again, stirring frequently.
  7. Simmer over medium heat until sauce is thick.
  8. Sprinkle salt and pepper over both sides of chicken.
  9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
  10. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
  11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
  12. Serve chicken atop the pasta, coat with the cream sauce.