Tuesday, November 10, 2020

Chicken Pasta with Sundried Tomatoes and Pine nuts

 


Remember when sun dried tomatoes were all the rage? They are still one of my favorites and this pasta is chock full of them. Plus my kids like them too so this pasta is a double win! I originally got this recipe from an old church cookbook of my mom's but have tweaked it a bit over the years.  I love that the sauce all cooks in one pan and you simply mix it in with some cooked pasta.  

In related news: I like to drizzle it with some balsamic glaze (totally optional) and I've recently found the Nonna Pia brand at Costco and have fallen in love.  I used to make my own but that's a lot of cooking for a weeknight. Haha!  If you love balsamic give this a try.  It's super yummy over a plate of fresh mozzarella, roma tomato and chopped basil.



Anyway, without further ado...the recipe!

Chicken Pasta with Sundried Tomatoes and Pine Nuts

Ingredients:

1 lb. pasta- cooked according to package directions (The picture shows gemelli but penne or farfalle work well also)
Olive oil
1 lb. chicken tenderloins (diced into 1 in. pieces)
1/2 sweet onion (diced)
3 tsp. minced garlic
1/2 cup sundried tomatoes (chopped) (I use Trader's Joes Julienne cut)
1/4 cup pinenuts
1 1/4 cups chicken broth
1 (14 oz.) can diced tomatoes (do not drain!)
1/4 cup fresh basil (chopped)
1 tsp. italian seasoning
salt and pepper to taste
1/2 cup heavy cream
1/2 cup parmesan cheese, plus more to top (You can use shredded or shaved)
Balsamic glaze to top (optional)

Instructions:

Bring water to boil in a large pot and cook pasta according to package directions. When cooked drain pasta and return to pan.  Toss with a little olive oil to keep from sticking.

While pasta cooks, heat a drizzle of olive oil in a large skillet and saute chicken pieces for about 5 minutes or until browned all over.  Add diced onion and continue cooking until chicken is cooked through and onion is soft (adding more olive oil as needed to keep things from sticking).  Add garlic, sundried tomatoes and pine nuts to pan and cook until fragrant about 1 minute.  

Add chicken broth, canned diced tomatoes (liquid and all), and chopped basil.  Salt and pepper to taste.  Bring to a boil, cover and reduce heat to medium-low.  Simmer until reduced by about half (10-15 minutes).  

Add heavy cream  and 1/2 cup shredded or shaved parmesan. Continue cooking sauce for another 5 minutes or until somewhat creamy.  Pour over cooked pasta, stirring well to combine.

To serve: top with extra cheese and balsamic glaze if desired.



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