1/2 c  Dry-packed sun-dried
-tomatoes
1 tb Butter
1 md Garlic clove, minced
1 c  Chicken stock or low-salt
-broth, divided
1 c  Heavy cream
1 lb Boneless and skinless
-chicken breast halves
Salt and freshly ground
-black pepper to taste
2 tb Vegetable oil
2 tb Chopped fresh basil (or 2
-tsp dried, crumbled)
8 oz Fettucine

Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan
over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the
stock and the tomatoes. Bring to a boil. Reduce the heat and simmer,
uncovered, over medium heat for about 10 minutes or until the tomatoes are
tender. Add the cream and bring to a boil, stirring. Simmer over medium
heat until the sauce is thick enough to coat the back of a spoon. (The
sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat
the oil in a large, heavy skillet over medium-high heat. Add the chicken
and saute, pressing on the chicken occasionally with a slotted spatula, for
about 4 minutes per side or until the meat feels springy and is no longer
pink inside (cut to check). Transfer to a board; cover and keep warm.

Discard the fat from the skillet. Add the remaining stock and bring to a
boil, stirring up the pan juices. Boil to reduce slightly, then add to the
sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook
the pasta, uncovered, in a large port of boiling salted water over high
heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5
minutes for dried fettucine), or until tender but firm to the bite (al
dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the
sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently
in the sauce if needed. Transfer the pasta to serving plates, top with the
chicken and coat with sauce.