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Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce
February 19, 2011

This was very good. I changed the serving size to 6 but only used 4 chicken breasts. I sliced the breasts into 1/2 strips and continued with the recipe. Also I used a 1 1/2 T of cornstarch mixed with water to thicken the sauce instead of flour. The sauce when finished tasted a little bitter to me so I added 2 fresh basil leaves (its all I had) and some dried basil (didn't measure). I think the bitterness was from the brand of tomatoes I used. The sweetness from the basil helped to balance the bitterness. I used a Merlot for the wine. It was a really good dish. Also after you drain your pasta toss it with a little bit of olive oil so that it doesn't stick together into one mass clump when you serve it. Thanks for the recipe.