Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce1-1/4 pounds skinless boneless chicken breasts
2 Tablespoons olive oil
2 Tablespoons diced shallots
2 Tablespoons flour
1/4 cup chopped sun dried tomatoes
1/4 cup fresh basil, thinly sliced or 1 teaspoon basil paste (I used Gourmet Garden brand)
1-1/2 cups chicken broth
1/2 cup half and half
4 ounces angel hair pasta (other pasta would work too)
Prep your shallots and sun dried tomatoes. I started off with julienned sun dried tomatoes and chopped from there. If you are slicing fresh basil, prep it too. I used the basil paste since that is what I had on hand at the time.
Measure your half and half and chicken broth.
Drizzle the olive oil in pan, add shallots and saute for just a moment or two so as not to burn the shalllots.
Add the flour, cooking for a moment.
Add chicken broth and half and half mixture a little bit at a time. Whisk along the way so as not to have lumps. When it has thickened stir in your tomatoes and basil. Place a lid on top so it doesn't skin over while you cook the pasta and chicken.
Trim chicken breasts. I cut them so they are flatter and then cut off the tip so it cooks more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.
Place chicken in a bowl, drizzle with olive oil and sprinkle with salt and pepper. Stir to coat. Grill chicken until no longer pink inside.
Cook pasta. Angel hair cooks in 4-6 minutes so make sure you start them a little bit after your chicken.
If timing is not your thing you can cook your chicken ahead and chunk it up, setting aside until your sauce and pasta are done. Then throw it all in one big pot, stir, and serve family style! This is most likely how I will do mine next time.