Personalized Chef Aprons and More!
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 chicken. Heat the
olive oil in a
skillet, then add chicken and saute until chicken is no longer pink
inside. Remove chicken from skillet. In the same skillet, stir 1/4
cup chicken broth into the pan juices and bring to a boil; reduce
slightly and add to the cream sauce; stir in basil. Serve chicken
atop the pasta with the cream sauce over all.