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Creamy Sundried Tomato Chicken Pasta – Pinterest MUST/ADJUST

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You guys…this is my all-time favorite Pin.  You MUST try it!!  I hesitated a bit about putting it on here because it’s a tad more involved than my usual recommendations, but if you’re in the mood for something truly amazing, carve out a few more minutes for this one.  It’s a keeper.

If you’ll notice, I’ve listed this recipe as a Must AND and Adjust, but only because I think that you should double the amount of sauce – especially if you want to make it into a pasta like I did. (oh my gosh, my mouth is watering right now).  It’s really that good.

So here’s the scoop – you cook your chicken, remove it from the pan, and then add all of your sauce ingredients: white wine (SO important), chicken broth, cream, parmesan, garlic. red pepper…you get the idea.  Then, you add your chopped, cooked chicken back in, and some noodles and basil and voila!  Alternatively, you can keep your chicken breasts whole and serve them with the sauce.  I’ve done it both ways and I really prefer it as a pasta dish, so that’s how I’m going to share it with you today.  Note: I have gone ahead and doubled the sauce recipe for you already, below.  Okay, here we go!

Recipe:

8-10oz angel hair pasta
2 tbsp. olive oil
4 chicken breasts, pounded thin
4 cloves garlic, chopped
1/2 tsp. crushed red pepper flakes
1/2 c. dry white wine
1 1/2 c. chicken broth
1 c. heavy whipping cream
1/2 c. oil packed sundried tomatoes, drained & chopped (for me, this was one jar)
1/2 c. parmesan cheese, grated (not the powder)
salt and pepper to taste
1/4 c. fresh basil, thinly sliced (or 1 tsp. dried basil)

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Instructions:

Heat the oil in a pan over medium-high heat.  Add your thin chicken and cook until lightly golden brown on both sides and cooked through.  Set aside.

While you’re waiting on your chicken, cook your angel hair pasta according to the package instructions.  After it’s al dente, toss in a smidge of olive oil to keep it from sticking together while you wait for the rest to finish cooking.

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Add garlic and red pepper flakes and saute for about a minute, until fragrant.

Add the white wine to deglaze your pan and then add the broth, cream, sundried tomatoes, and parmesan.  Bring to a boil and then reduce the heat and simmer for about 5 minutes, until your sauce thickens.

Chop up your chicken and add it, along with your pasta and any salt and pepper, to the creamy sauce.  Stir it until pasta is well covered and then let it sit on the lowest heat setting for 5 minutes.  Throw on your basil in and serve immediately.

Recipe courtesy of Closet Cooking.

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