Creamy Chicken, Basil, and Sun-Dried Tomato Pasta Bake

Ingredients

• 8 ounces fusilli
• 1 lb boneless skinless chicken breast
• sea salt
• pepper
• 3 teaspoons extra-virgin olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 1/2 cup sun-dried tomato, chopped
• 1 cup chicken broth or white wine
• 1 cup heavy cream or half-and-half
• 3/4 cup parmesan cheese, shredded
• 2 tablespoons canola oil
• 6 leaves fresh basil, finely chopped

Directions

1. 1

   Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.

2. 2

   Rinse and pat chicken dry. Season both sides with salt and pepper.

3. 3

   Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.

4. 4

   In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.

5. 5

   Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.

6. 6

   Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).

7. 7

   Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.

8. 8

   Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.

9. 9

   Pour sauce over chicken and pasta. Sprinkle with remaining cheese.

10. 10

    Bake uncovered for about 20 minutes, or until bubbling and golden brown.