Sun Dried Tomato and Chicken Pasta
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Serves: 4
 
Ingredients
  • 2 boneless, skinless chicken breast
  • 8 oz sun dried tomatoes
  • 1 cup onion, chopped fine
  • 4 cloves of garlic, minced
  • 1½ cups heavy cream
  • 3 tablespoons fresh basil
  • 8 ounces Farfalle pasta
  • 1½ cups Parmesan cheese for sauce, plus ½ cup for garnish
  • 2 cups of mixed vegetables: mushrooms, zucchini, eggplant, red or green pepper all work great
  • olive oil
  • Kosher salt and pepper
Instructions
  1. Pour the oil out of the sun dried tomato bottle into a small bowl and keep it on hand. Place the chicken in a zip-lock bag and pour in about one tablespoon of oil. Squish the bag so that the oil distributes evenly over the chicken. Salt and pepper the chicken and the remove from the bag straight onto the grill. Grill over medium heat until the internal temperature of the chicken registers at 165 degrees. Wrap the chicken in foil to keep warm.
  2. Make the sauce and start the water boiling for your pasta. Heat a fry pan to medium-high. Add about one tablespoon of the reserved sun-dried tomato oil. Cook the onion until soft and just beginning to brown, about four minutes. Add the garlic and stir until fragrant, about thirty seconds. Add the sun-dried tomatoes and stir for about thirty seconds. Turn the heat down to low and add the cream. Add the cheese and continue to cook until the sauce thickens a bit. Remove the chicken from the foil, cut into bite sized pieces and then put it into the sauce. Keep the sauce warm over lowest heat setting.
  3. Cook the pasta according to the box directions. Drain the pasta, return the pasta to the cooking pot and add about ½ tablespoon olive oil so that the pasta doesn't stick to itself. When the pasta has just a few minutes left, heat up a fry-pan to medium high so you can saute your vegetables.
  4. Once the pan is hot, saute the vegetables until the vegetables are tender but still colorful, it usually takes me about four minutes. I actually like doing this on my griddle so the vegetables have plenty of room to dance around in the pot without crowding each other. But, a fry-pan works great too.
  5. Assemble the pasta. Put a little bit of pasta on each plate, add about ½ cup vegetables and then cover with the sun-dried tomato sauce. Garnish with basil, Parmesan and a bit of Kosher salt and pepper.
Recipe by Culinary Mamas at https://culinarymamas.com/sun-dried-tomato-and-chicken-pasta/