Chicken Alfredo with Sun-Dried Tomatoes

Ingredients

• 2 tbsp. extra virgin olive oil
• 2 tbsp. unsalted butter
• 1 lb. chicken breasts, sliced thin
• Salt and pepper to taste
• 1 lb. linguine pasta
• 4 garlic cloves, peeled
• ¾-cup chicken broth
• 1 ½ cup heavy cream
• 2 cups parmesan cheese, freshly grated
• ½ cup sun-dried tomatoes

Directions

1. Heat Chef Series II 5-QT./4.8 L Sauteuse over medium heat and add olive oil and butter.
2. Season chicken breasts on both sides with salt and pepper. Once butter has melted, add chicken to Sauteuse and cook for 5-7 minutes, flip and continue cooking.
3. Meanwhile make pasta by adding linguine to Microwave Pasta Maker and add water up to maximum fill line. Microwave uncovered on high power for 10-12 minutes.
4. Once chicken internal temperature reaches 165°F/74°C remove from heat and set aside.
5. Lower temperature to medium low heat and mince garlic using Garlic Press straight into the Sauteuse and cook until fragrant, about 1-2 minutes.
6. Deglaze pan with chicken broth and stir. Add heavy cream, parmesan cheese and whisk until cheese has melted. Add sundried tomatoes and stir to combine.
7. Strain pasta and mix into the cream sauce. Toss to coat. Serve pasta with chicken on top and garnish with additional parmesan cheese.