Receta Sun-Dried Tomato and Basil Pasta with Chicken
Mar
17th
When my sister Erin shared her recipe for Sun-Dried Tomato and Basil Pasta with Chicken, I knew it would rock my world. It has all the elements of a high-end Italian dish: Sweet sun-dried tomatoes, fragrant basil, heavy cream, and fresh pasta. I like the addition of chicken because the protein helps balance out the richness of the cream and sun-dried tomatoes. After making it for the first time, I realized I no longer had a reason to go out for Italian food.
When looking for sun-dried tomatoes, you want the dried version in a pouch, not the oil-packed version in a jar. I prefer the soft sun-dried tomatoes which you can use straight out of the package, but dehydrated sun-dried tomato sprinkles are fine too. If using the sprinkles, cover with 1/4 cup of boiling water and let soak for 5 minutes; drain and proceed with the recipe.
Although you can substitute dried pasta in this recipe, using fresh pasta from the refrigerator section of your grocery store will really make a difference. You only have to boil fresh noodles for 2 to 3 minutes to yield soft, chewy pasta. It really elevates the dish to a higher level. The recipe calls for Parmesan cheese, but I’ve also substituted shredded mozzarella with good results. I tried Romano cheese at one point, too, but I thought the Romano was too overpowering. Also, substituting dried basil here will completely change the dish, so I don’t recommend it.
One last tip with regard to the dry white wine: I rarely have an open bottle of wine sitting around, but occasionally a recipe will call for it such as this one. I now buy the four-packs of mini wine bottles (typically 187 mL, about 1 cup) in dry varieties such as Merlot or Pinot Grigio, and they work really well for cooking. I think this is a much better option than buying “cooking wine” which never tastes quite right to me.
The most surprising part about this dish? How quickly it comes together. In about 15 minutes, you can have a delicious, flavorful pasta dish on the table for your family. They might even think you ordered in.
Sun-Dried Tomato and Basil Pasta with Chicken
- 1 (9 oz.) package fresh fettuccine or linguine
- 3 tsp. olive oil, divided
- ¼ c. sun-dried tomatoes or 2 T. dehydrated sprinkles + ¼ c. boiling water
- 1 lb. boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 1 large shallot, finely chopped
- ½ c. dry white wine
- ⅓ c. heavy whipping cream
- ½ c. fresh basil, chopped and divided
- ¼ c. fresh parmesan cheese or shredded mozzarella cheese
- Salt and freshly ground black pepper
Bring four quarts of water to a boil; add pasta and cook according to package directions, about 2 to 3 minutes; drain and toss with 1 tsp. oil.
If using dehydrated sun-dried tomato sprinkles, cover with ¼ c. boiling water and let soak for 5 minutes; drain and set aside.
Meanwhile, heat remaining 2 tsp. oil in a large nonstick skillet over medium-high heat until shimmering; add chicken and shallots and cook for 5 minutes.
Reduce heat to medium and stir in wine and cream. Cook 3 minutes, stirring frequently, until sauce begins to thicken.
To the skillet, add the cooked pasta, sun-dried tomatoes, ¼ c. basil, the cheese, and ½ tsp. salt. Toss well until uniformly combined. Garnish with remaining basil and ¼ tsp. pepper.
3.2.2265
I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.