6 boneless chicken tenderloins
2 Tablespoons extra virgin olive oil
Fresh ground black pepper to taste
1 1/2 tablespoon butter
2 tablespoons flour
1/2 cup chopped onions
2 cloves minced garlic
1/2 shallot, diced
1/4 cup sun dried tomatoes, chopped
1/4 cup fresh basil chopped
1 1/2 cups chicken broth
1/2 cup half and half
1/4 16 ounce package whole wheat spaghetti
Heat olive oil in skillet over medium high heat. Add chicken and grind fresh pepper on each side. Cook and cover until done, about 5 minutes each side. Remove from heat and set aside, keeping warm.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes, store. With whisk in hand, add flour and stir. Slowly add chicken broth, whisking constantly. Add half and half, still whisking. Continue whisking for 3-4 minutes until sauce begins to thicken; it will continue to thicken when taken off heat. Take off heat and let sit. Cook spaghetti according to directions.
Add fresh basil to sun dried sauce and give a good stir.
Place spaghetti on plate, place chicken on top of noodles, and pour sauce over the top. Enjoy!
|Ingredients for tomatoe basil sauce|
|Cook chicken tenderloins|
|Saute onions, garlic and shallots|
|Adding sun dried tomatoes|
|Adding flour, chicken broth and half and half|
|Chicken and Tomato Sauce over whole wheat spaghetti|