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Chicken Pasta Milano
A copycat recipe of the Pasta Milano served at Macaroni Grill. Yum Yum!
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boneless skinless chicken breasts
angel hair pasta
, cooked and drained
In a large saucepan, melt butter over low heat.
Add the minced garlic and cook for about a minute.
Add tomatoes and 3/4 cup of chicken broth.
Increase heat to medium and bring mixture to a boil.
Reduce heat and simmer uncovered, for about 10 minutes.
Add cream and bring to a boil again, stirring frequently.
Simmer over medium heat until sauce is thick.
Sprinkle salt and pepper over both sides of chicken.
Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
(About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
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.
Serve chicken atop the pasta, coat with the cream sauce.
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