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Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts

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“From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!”
1hr 5mins

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil for the pasta.
  2. Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  3. Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  4. Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  5. Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  6. Drain and toss with the sun-dried tomato mixture.
  7. Divide the pasta among the serving plates and arrange the chicken on top.
  8. Sit back and enjoy your cooking now!

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