Fettuccini (yummy)

 1 T. butter
2 cloves of garlic, minced
1 c. chicken broth, divided
1 c. heavy cream
1 lb. chicken
salt and pepper to taste
2 T veg oil
2 T. chopped basil or much less if using dried
8 oz. Fettuccini pasta, dry

Melt butter over low eat, and add garlic and cook.  Add a few sun-dried tomatoes or fresh tomatoes if desired plus 3/4 c. chicken broth.  Increase to med heat and bring to boil.  Reduce heat and simmer, uncovered about 10 minutes until tomatoes are tender  Add cream and bring to a boil--stirring.  

Simmer until sauce is thickened.

Salt and pepper chicken.  Warm oil and sauce chicken.  Cook about 4 minutes on each side.  Transfer to board.  Keep warm.

Bring 1/4 c. chicken broth to boil stirring pan juices.  Reduce slightly and add to cream sauce.  Stir in Basil.  

Cook fettuccini in salted water -- about 10 minutes.

Add chicken to cream sauce and serve!!