Chicken and Sun-dried tomato Pasta
Ingredients:
-9 oz jar sun-dried tomatoes in olive oil
-1 lb boneless & skinless chicken breasts, cut into thin strips (we once made a vegetarian version of this and substituted portobello mushrooms--worked great)
-3-4 cloves of garlic, crushed
-3/4 cup cream (I probably do closer to a full cup)
-2 tablespoons shredded fresh basil
-1 lb penne pasta
-2 tablespoons toasted pine nuts
Directions:
1. Drain the sun-dried tomatoes, reserving the oil. Thinly slice the sun-dried tomatoes.
2. Fill a pot with salted water and get your noodles cooking.
3. Heat a saute pan until very hot, add 1 tablespoon of the reserved oil and swirl it to coat the side of the pan. Stir-fry the chicken in batches, adding more oil when necessary.
4. Return all the chicken to the pan and add the garlic, sun-dried tomatoes, and cream. Simmer gently for 4-5 minutes.
5. Add the chicken mixture to the noodles, add the basil, and stir until mixed well. Add salt and pepper to taste. Serve topped with the toasted pine nuts and freshly grated parmesan.
It's a super easy dinner to make and has great flavors! Steps 1-4 can also be done a day ahead and then all you have to do is cook the noodles and mix it all together at dinner time.
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