Sun Dried Tomato Pasta with Chicken
Ingredients
- 8 ounces ziti or other pasta of choice
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ½ tablespoons butter
- 1 shallot finely chopped
- 4 ounces mushrooms sliced
- 2 cloves garlic minced
- ¾ cup heavy whipping cream
- 1 ¼ cups chicken broth
- ¾ cup shredded Parmesan cheese plus extra for garnish
- ½ - ¾ cup sun dried tomato cut into strips
- 1 cup baby spinach optional
- ¼ cup basil leaves sliced
Instructions
- 1
Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out ½ cup of pasta cooking water.
- 2
Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that.
- 3
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4 minutes on each side, then remove onto a plate, and cover loosely with foil to rest.
- 4
Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute.
- 5
Add mushrooms and cook until golden – about 2 minutes.
- 6
Add broth, cream, parmesan and sun dried tomato. Stir and bring to a simmer. Simmer rapidly for 3 minutes until slightly thickened. Season sauce to taste with more salt and pepper.
3 min - 7
Add pasta, cooking water and baby spinach. Toss for 1 to 2 minutes or until sauce has thickened – the starch in the pasta cooking water will emulsify with the fat in the sauce to thicken it.
1 min - 8
Use a slotted spoon to transfer the pasta to serving plates. Top with chicken then spoon over remaining sauce in the skillet. Garnish with fresh basil and parmesan. Serve!
Nutrition
Per serving (based on 4 servings)
