Chicken Milano

Directions

1. 1
   Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides.
2. 2
   (If your chicken breasts are rather thick, pound them a bit to flatten.)
3. 3
   In a large, deep skillet, heat olive oil over medium and saute chicken until cooked through (about four minutes per side).
4. 4
   Transfer cooked chicken to a cutting board and cover to keep warm.
5. 5
   Drain the fat from the juices left in the pan.
6. 6
   In the same skillet, melt butter over low heat.
7. 7
   Add garlic and cook for 30 seconds.
8. 8
   Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil.
9. 9
   Reduce heat and simmer, uncovered, for about 10 minutes or until tomatoes are tender.
10. 10
    Add the cream and mushrooms and bring to a boil, stirring often.
11. 11
    Simmer over medium heat until sauce thickens enough to coat the back of a spoon.
12. 12
    Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning if preferred.
13. 13
    Return to a low simmer.
14. 14
    While sauce is simmering, bring a large pot of lightly salted water to a boil.
15. 15
    Add fettucine noodles and cook according to package directions until al dente.
16. 16
    Drain pasta and return to the pot.
17. 17
    Toss with 1/4 to 1/2 cup of the sauce.
18. 18
    Slice chicken or cut into bite-size pieces depending on your preference.
19. 19
    Reheat chicken in the sauce.
20. 20
    Serve pasta topped with chicken and cream sauce.
21. 21
    Note: if you dont have fresh basil on hand, you can always use about 1/2 tablespoon freeze-dried basil flakes.
22. 22
    Also, if you like your sauce a bit thicker, feel free to mix a little cornstarch with water and add that to the sauce while it simmers.