Creamy Sun-Dried Tomato and Chicken Fettuccine – Page 2

Dried Basil – Infuses a warm, herbaceous note.

Red Pepper Flakes (Optional) – Adds a touch of heat for spice lovers.

Olive Oil – For sautéing the chicken and vegetables.

Fresh Parsley – A bright, fresh garnish.

Step 1: Cook the Pasta

. Bring a large pot of salted water to a boil.

. Cook fettuccine according to package instructions until al dente.

. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Chicken

. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

. Season the chicken strips with salt and black pepper, then cook for 6-8 minutes until golden brown and cooked through.

. Remove the chicken from the skillet and set aside.

Step 3: Build the Sauce

. In the same skillet, add chopped onion and cook for 2-3 minutes until soft.

. Stir in minced garlic and cook for 1 more minute until fragrant.

. Add chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.

. Pour in the heavy cream and bring to a gentle simmer.

. Stir in Parmesan cheese until melted and smooth.

. Add dried basil and red pepper flakes (if using).

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