How To Make Sun Dried Tomato Chicken Pasta
The authentic flavors in this 20-minute sun-dried tomato chicken pasta recipe will definitely remind you of everything good about Italian food.
Serves:
Ingredients
- 1lbspaghetti
- 3tbspolive oil
- 2chicken breasts,boneless skinless, butterflied
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 3clovesgarlic,minced
- ½cupsun-dried tomatoes
- ½cupheavy cream
- ½cupparmesan,freshly grated
- ½cupfresh basil,chopped
Instructions
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Cook pasta 1 minute shy of instructions, then reserve 1 cup of the water and drain the rest.
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Do not rinse pasta.
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Add olive oil to a large skillet on medium high heat.
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Season chicken with salt and pepper and add it to the skillet, cooking for 3 to 4 minutes on each side until cooked through, then remove them from the pan.
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Add the garlic and sun dried tomatoes to the pan, stirring well for 2 to 3 minutes.
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Add the heavy cream, reserved pasta water and parmesan cheese and bring to a boil, letting it reduce for 3 to 4 minutes before adding in the pasta and tossing it together.
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Add the chicken on top and garnish with basil.
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Garnish with more parmesan and basil if desired.
Nutrition
- Calories: 428.77kcal
- Fat: 17.97g
- Saturated Fat: 6.98g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.76g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 45.44g
- Fiber: 2.31g
- Sugar: 3.29g
- Protein: 20.70g
- Cholesterol: 54.54mg
- Sodium: 315.28mg
- Calcium: 145.58mg
- Potassium: 368.43mg
- Iron: 1.56mg
- Vitamin A: 96.30µg
- Vitamin C: 2.03mg
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