Sun Dried Tomato Cream Sauce
Two 3 oz. pkgs. Sun Dried Tomatoes
5 garlic cloves
8 fresh basil leaves, chopped
2 cups heavy whipping cream
Salt and pepper to taste
Combine all ingredients into a mixing bowl. Using a hand-held mixer or food processor, mix until thick and creamy. Transfer to a small saucepan, bring to a gentle simmer and allow flavors to mix, about 5 minutes. Season with salt and pepper.
Toss the sauce with the linguine prepared with the Stuffed Chicken Medallions and put into large bowls or plates. If prepared along with the chicken, cut each chicken breast into 4 – 5 medallions and fan horizontally over the linguine. Garnish with extra basil.
I like to use this with this recipe stuffed chicken medallions.
Stuffed Chicken Medallions over Linguine
One 16 oz. pkg. spicy Italian sausage, casings removed
4 garlic cloves, minced
½ cup Italian-flavored breadcrumbs
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 pieces Fontina cheese, thinly sliced
One 6.5 oz can marinated artichoke hearts, drained
2 Tbsp. olive oil
1 pkg. linguine
Preheat oven to 350°
In a bowl, combine the sausage, garlic and breadcrumbs until well-incorporated.
Pat chicken dry and season with salt and pepper. Horizontally cut ¾ of the way through the center of each chicken breast to create a central pocket. Divide filling between pockets and spread evenly with finger. Place artichoke hearts and sliced cheese on top of filling. Make sure not to overstuff the breasts so the cheese will not ooze out while cooking.
In a sauté pan, sear chicken in hot oil, on both sides, until well-browned. Transfer chicken to baking pan and bake until cooked through, or until the internal temperature reads 165°, about 15 minutes.
While the chicken is baking, bring a pot of salted water to a boil. Add linguine and cook according to package directions. Drain, mix with Sun Dried Tomato Cream Sauce and serve as a bed for the chicken.
Toss the Sun Dried Tomato Cream Sauce with the linguine and put into large bowls or plates. If prepared along with the chicken, cut each chicken breast into 4 – 5 medallions and fan horizontally over the linguine. Garnish with extra basil
serve with a garlic bread or tomato and cheese bruschetta and perhaps the tomato with mozzarella salad everything tomato night and enjoy
