Recipe Favourites Poultry Chicken with white wine & sundried tomato sauce

Chicken with white wine & sundried tomato sauce

Ingredients

¾ cup semi sun-dried tomatoes, drained reserving 1½ tbsp oil

1 clove garlic, minced

1¼ cups dry white wine or chicken stock

1¼ cups low fat plain yoghurt

2 tbsp fresh basil, chopped

500g boneless, skinless chicken breast, sliced

Salt & freshly ground pepper

250g penne, cooked

Method
Snip or cut tomatoes into bite sized pieces.

Season chicken on both sides with salt & pepper. Preheat a *Le Creuset 32cm Bistro Pan over medium heat for 2-3 minutes. Add 1 tbsp reserved oil and continue to heat for a further 1 minute. Add chicken and sauté until just cooked. Set aside.

Place remaining oil in pan; add garlic and cook for approximately 1 minute. Pour in wine and tomatoes and bring to the boil. Reduce heat and simmer for 10 minutes.

Stir in yoghurt and gently bring to the boil stirring continually; simmer over medium heat until sauce thickens. Return chicken to pan with sauce, add basil and season to taste. Pour in cooked penne pasta, stirring thoroughly to combine and coat pasta. Serve immediately with freshly grated Parmesan cheese if desired.

SERVES 4

*Le Creuset 32cm Bistro Pan available in Cherry Red or French Blue.  RRP $369.00