Wednesday, July 16, 2008

Chicken & Sun-Dried Tomato Pasta

8 servings

8oz. Sun dried tomatoes packed in oil (they are the cheapest at Super Walmart)
1 C chopped onions
8 cloves of garlic minced
1 boneless skinless chicken breasts
6 oz. mushrooms
10 oz. black olives
3 T fresh basil chopped (I use and entire package that you can get in the produce session)
3 C heavy cream
Salt & pepper to taste
16 oz. penne pasta
4 Tbsp. Parmesan cheese
1 t chicken paste (it is like chicken bullion but better, you can get it at Super Target or Sam’s)

Cook the pasta as directed.

Drain the sun dried tomatoes from their oil, coarsely chop them and set them aside.

Brown chicken in a skillet in the oil from the sun dried tomatoes for about 2 minutes on each side.

Transfer chicken to a 9 X 13 baking dish, cover, and bake at 450 for 20-25 minutes.

Add onions and garlic to the oil that you cooked the chicken in until tender and translucent. Add the mushrooms and black olives and sauté for a few minutes. Add the cream, chicken paste, and sun-dried tomatoes. Bring to a boil and let reduce for a few minutes.

Take the chicken out of the oven and chop it into cubes.

Chop basil and add it to the sauce. Let it warm for about a minute

Combine pasta, chicken, and sauce in a big bowl. Mix it up and add the parmesan cheese.

Serve with peasant bread.


Heather said...

Yum, that sounds fab!

Jen said...

REAL good, though anything but healthy!! The sun dried tomatoes MAKE this dish!!