Sun Dried Tomato Pasta with Chicken
User Reviews
5
Sun Dried Tomato Pasta with Chicken
Description
In this recipe, ziti pasta is cooked just shy of al dente, then combined with a sauce made by sautéing garlic, shallot, and mushrooms in butter. Chicken breasts are pan-seared separately until browned and rested for tenderness. The sauce is created by simmering a mixture of chicken broth, heavy cream, Parmesan cheese, and sun-dried tomatoes, resulting in a thickened, flavorful base. Fresh basil and optional baby spinach are mixed in to add color and herbs.
The sauce thickens further when combined with pasta cooking water, which helps emulsify the fat and starch, binding the sauce to the ziti pasta. The chicken is sliced and served with the pasta, and extra Parmesan can garnish the finished dish. Sun-dried tomatoes provide a bright, slightly tart flavor, while the creamy sauce offers richness balanced by the fresh herbs.
This dish is suitable for dinner and offers a filling combination of protein, vegetables, and pasta. Variations include adding more cream and Parmesan for extra sauce or using different types of pasta according to preference. The recipe emphasizes balancing seasoning and thickness in the final sauce.
Ingredients
- 8 ounces ziti pasta or other pasta of choice
- 4 chicken breast about 5oz each, boneless skinless
- 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 Parmesan Cheese plus extra for garnish, shredded
- ½ - ¾ cup sun dried tomato cut into strips, Note 1
- 1 cup baby spinach optional
- ¼ cup basil sliced, leaves
Instructions
- Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out ½ cup of pasta cooking water.
- Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that.
- 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.
- Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute.
- Add mushrooms and cook until golden – about 2 minutes.
- 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.
- 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.
- 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!
Notes
- Sun-dried tomatoes packed in oil yield better flavor, but vacuum-packed ones also work well.
- The sauce is abundant enough to coat the pasta and chicken; increase cream and Parmesan proportionally for more sauce as desired.
- Season the sauce after adding cream and Parmesan to achieve correct balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 790 kcal
% Daily Value*
| Calories | 790 | 40% |
| Carbohydrates | 47g | 16% |
| Protein | 65g | 130% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 233mg | 78% |
| Sodium | 1175mg | 49% |
| Potassium | 1231mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 12mg | 13% |
| Calcium | 277mg | 28% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
