Here’s a delicious recipe for Creamy Sun-Dried Tomato Chicken Pasta!
Ingredients:
Chicken:
2 boneless, skinless chicken breasts (or thighs, if preferred)
Salt and pepper, to taste
1 tbsp olive oil
For the Sauce:
1/2 cup sun-dried tomatoes (in oil, drained and chopped)
1/2 cup heavy cream
1/2 cup chicken broth
2 cloves garlic (minced)
1/4 cup grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tbsp olive oil (for cooking)
Salt and pepper, to taste
Pasta:
8 oz pasta (penne, fettuccine, or spaghetti work well)
Salt (for boiling water)
For garnish (optional):
Fresh basil or parsley (chopped)
Extra grated Parmesan cheese
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for the sauce later. Set pasta aside.
Prepare the chicken:
Season both sides of the chicken breasts with salt, pepper, and a little olive oil. Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side (depending on thickness), until golden and cooked through. Remove from the pan and let rest for a few minutes, then slice it into strips or cubes.
