Chicken Milano

Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides. (If your chicken breasts are rather thick, pound them a bit to flatten.) In a large, deep skillet, heat olive oil over medium and saute chicken until cooked through (about four minutes per side). Transfer cooked chicken to a cutting board and cover to keep warm. Drain the fat from the juices left in the pan.

In the same skillet, melt butter over low heat. Add garlic and cook for 30 seconds. Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until tomatoes are tender. Add the cream and mushrooms and bring to a boil, stirring often. Simmer over medium heat until sauce thickens enough to coat the back of a spoon. Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning if preferred. Return to a low simmer.

While sauce is simmering, bring a large pot of lightly salted water to a boil. Add fettucine noodles and cook according to package directions until al dente. Drain pasta and return to the pot. Toss with 1/4 to 1/2 cup of the sauce.

Slice chicken or cut into bite-size pieces depending on your preference. Reheat chicken in the sauce. Serve pasta topped with chicken and cream sauce.

Note: if you don’t have fresh basil on hand, you can always use about 1/2 tablespoon freeze-dried basil flakes. 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.