Chicken Milano by Zarnak Sidhwa

Ingredients:

• Butter 1 tbsp
• Minced garlic 2 cloves
• Tomatoes 1/2 cup
• Chicken stock 1 cup
• Cream 1 cup
• Boneless chicken 1/2 kg
• Salt to taste
• Black pepper to taste
• Oil 2 tbsp
• Chopped fresh basil 2 tbsp
• Dry fettuccine pasta 8 oz
  

Method:

1. Melt butter in pan and saute minced garlic.
2. Then put tomatoes and 3/4 cup chicken stock and boil it.
3. Then cover it, cook for 10 minutes and tender tomatoes.
4. Then add cream and bring to boil.
5. Then cook on medium flame and make sauce thick.
6. Sprinkle salt and black pepper on both sides of boneless chicken.
7. Then heat oil in pan and saute chicken.
8. Cook chicken on both sides for 4 minutes until pink color is finished.
9. Then take out chicken in plate and keep warm.
10. Boil 1/4 cup chicken and mix cream sauce.
11. Now put chopped fresh basil leaves and taste salt and pepper.
12. Heat salted water in pot, cook dry fettuccine pasta for 10 minutes, strain it, take out in bowl and mix 3-4 tbsp sauce.
13. Cut chicken into 2-3 diagonal slices and heat sauce lightly if required.
14. Take put pasta in serving plate, put chicken slices, coast with cream sauce and serve.