Sunday, May 27, 2012

Chicken and Sun-dried Tomato Pasta

Sometimes, everyday pasta doesn't have to be jarred tomato sauce and frozen meatballs. This dish is so simple to make, you might be using it as your go-to weeknight pasta. Sun-dried tomatoes have such a rich flavor without adding too much fat, salt or sugar to the dish. This definitely makes it feel like spring - light, refreshing and clean tasting.

If you are using sun-dried tomatoes packed in oil, then there is no need to re-hydrate them. Just chop them up and add about 1 tsp of the oil they are packed it to give some moisture to the chicken. 

Chicken and Sun-dried Tomato Pasta

Cook Time: <20 minutes
Prep Time: 20 minutes
Serves: 4 

1 tsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 lb of free range boneless skinless chicken breast, cubed
1 tbsp dried Italian seasoning
6-8 sun-dried tomatoes, re-hydrated* and chopped
1/4 cup liquid from sun-dried tomatoes (only if you are re-hydrating them with water)
1 tsp red wine vinegar 
1/4 cup frozen peas
salt and pepper to taste

1 lb of mini rotini pasta
1 tsp olive oil (optional)
freshly grated Parmigiano

* re-hydrating sun-dried tomatoes- place the 6-8 piece in a bowl and pour over 1 cup of boiling water. Cover and let steep for about 20 minutes or longer.

Cook pasta according to directions. Toss pasta with 1 tsp of olive oil and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and garlic. Cook for about 5 minutes or until softened. 

Then add the chicken, Italian seasoning, sun-dried tomatoes (and liquid), vinegar and salt & pepper to taste. Cook for about 10 minutes or until the chicken is fully cooked, stirring often. 

Add the peas to pan and warm through (about 2 minutes).

Serve the sun-dried tomato and chicken mixture over the rotini and toss well. Garnish with freshly grated Parmigiano.

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