sundried tomato chicken pasta;
Pan-seared chicken seasoned with salt, pepper, paprika, and a bit of smoky heat. Serve over a bed of pasta and topped with a cheesy sundried tomato cream sauce.
Oven Temp: -
Servings: 6
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Ingredients
- 1 lb chicken breast (or tenders)
- salt & pepper
- paprika
- 3 cloves garlic minced
- 3-4 oz sundried tomatoes in oil
- 1 cup half & half cream
- 1 cup mozzarella cheese shredded
- 8 oz pasta
- 1 Tbsp dried basil
- ¼ tsp red pepper flakes
- ½ cup reserved pasta water
Instructions
- Bring water to a boil. Add the pasta and cook until al dente; drain, reserving about a cup or two of the pasta water. Rinse the pasta with cold water to stop the cooking. Set aside.
- Remove tomatoes from oil and blot dry a paper towel. Cut into thin strips and set aside.
- Butterfly the chicken breast and pound lightly thin. Season both sides of each fillet lightly with salt, pepper, and paprika.
- In a large pan on high heat, add 2 Tbsp sundried tomato oil to the pan and sauté the garlic and sundried tomato strips for 1 min. Remove solids from pan, and set aside, leaving the remaining oil in the pan.
- Add in the chicken and cook for 1 min on each side, then set aside. It should be mostly cooked through, but can still be slightly underdone in the middle because we'll add it back to the pan.
- Add the cream to the pan and stir until heated through. Add the mozzarella cheese and stir until creamy and thick. If too thick, add a splash of the reserved pasta water a few Tbsp at a time.
- Add in the 1 Tbsp dried basil and ¼ tsp red pepper flakes. Stir to combine.
- Add the chicken back into the sauce in the pan. Allow to simmer 2-3 minutes or until chicken cooked through. Flip as needed.
- Toss with the cooked pasta. Season as desired with salt, pepper, and additional red pepper flakes. Serve warm.
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