
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:Â 428.77kcal
- Fat:Â 17.97g
- Saturated Fat:Â 6.98g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 7.76g
- Polyunsaturated Fat:Â 2.01g
- Carbohydrates:Â 45.44g
- Fiber:Â 2.31g
- Sugar:Â 3.29g
- Protein:Â 20.70g
- Cholesterol:Â 54.54mg
- Sodium:Â 315.28mg
- Calcium:Â 145.58mg
- Potassium:Â 368.43mg
- Iron:Â 1.56mg
- Vitamin A: 96.30µg
- Vitamin C:Â 2.03mg
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