.png)
Step into the culinary charm of Sun Dried Tomato Chicken Pasta—a dish that brings the flavors of Italy straight to your table. Imagine tender chicken, sun-drenched tomatoes, and a creamy sauce with a hint of red pepper flakes, all melding into a comforting masterpiece. Quick to prepare yet restaurant-quality, this recipe promises to elevate your dining experience with every delicious forkful.
Recipe from Insanely Good Recipes
Servings: 6 servings
Prep time:10minutes
Cooking time:15minutes
Ingredients
12 oz penne pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil, divided
1 tsp Italian seasoning
1⁄2 tsp each salt and pepper
3 cloves garlic, minced
1 shallot, finely diced
1⁄2 cup sun-dried tomatoes packed in oil, drained and chopped
1⁄2 cup dry white wine
1 1⁄2 cups heavy cream
1 cup freshly grated Parmesan cheese
1⁄4 tsp red pepper flakes
2 cups baby spinach
Fresh basil leaves for garnish
Instructions
Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Meanwhile, season the chicken with the Italian seasoning, salt and pepper. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Sauté the garlic and shallot for 1 minute until fragrant. Stir in the sun-dried tomatoes.
Pour in the white wine and simmer for 2 minutes. Stir in the heavy cream, Parmesan, and red pepper flakes. Bring the sauce to a simmer.
Add the spinach and let it wilt into the sauce. Season with salt and pepper to taste.
Add the drained pasta and cooked chicken to the sauce, tossing to coat. If needed, thin the sauce with a bit of reserved pasta water until it coats the pasta nicely.
Serve the pasta garnished with fresh basil leaves and extra Parmesan cheese if desired. Enjoy!
Comentarios