Sun-dried Tomato Chicken (Print Version)
# Ingredients:
→ Proteins and Pasta
01 -
2 chicken breasts sliced into thin strips
02 -
8 oz fettuccine noodles
→ Base for the Sauce
03 -
1/2 cup chicken broth, rich and flavorful
04 -
1/2 cup finely grated Parmesan
05 -
1 cup heavy cream, full-bodied
→ Spices and Aromatics
06 -
3 minced garlic cloves
07 -
1 teaspoon Italian seasoning mix
08 -
A pinch of salt and some freshly cracked black pepper
09 -
1 teaspoon garlic powder
10 -
1/2 cup sun-dried tomatoes in oil, chopped up
11 -
2 teaspoons of olive oil, good quality
12 -
A sprinkle of red pepper flakes, optional
13 -
Freshly chopped basil for garnish
# Instructions:
01 -
Boil a big pot of salted water for your fettuccine. Cook it just until it's slightly firm in the center (al dente). Before draining, scoop out about 1/2 cup of the pasta water for later use. That starchy water is a game-changer for your sauce consistency!
02 -
Heat a tablespoon of olive oil in a sizzling-hot pan while your pasta's on the stove. Season the chicken strips using garlic powder, some salt, pepper, and Italian seasoning. Cook each side for around 4-5 minutes until they're deliciously golden. Set aside.
03 -
In the same skillet, drizzle in a bit more olive oil. Toss in those sun-dried tomatoes and minced garlic. Let them sauté for a couple of minutes until your kitchen smells fantastic.
04 -
Drop the heat to medium and stir in the chicken broth and cream. Slowly mix in Parmesan and a dash of red pepper flakes (if you like a little kick). Let the mixture simmer for a few minutes until it starts getting luxuriously thick.
05 -
Add your cooked noodles and browned chicken back into the creamy sauce. Stir gently, and if the sauce looks too thick, add a splash of that saved pasta water to get it silky smooth.
06 -
Lay on the flavor with some fresh basil and another handful of Parmesan. Dish it up immediately and enjoy the creamy goodness while it's warm!
# Notes:
01 -
Don’t toss the oil from the sun-dried tomatoes—it adds a rich layer of flavor!
02 -
Keep pasta water to tweak the sauce texture to your liking.
03 -
It’s best to eat this right away while everything stays creamy and fresh.