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
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.