![]() Seasonings: This dish is packed with spices and herbs! The chicken is coated in garlic powder, onion powder, and paprika. ![]() Chicken breasts: Need to be sliced horizontally through the equator and pounded to an even thickness.To make this easy sun dried tomato chicken pasta recipe, you’ll need the following ingredients: Just promise you’ll make this Sun-Dried Tomato Chicken Pasta recipe before the year is over because I can guarantee it’s going on menu repeat! Sun Dried Tomato Pasta Ingredients If you don’t want to brine your chicken, that is totally okay! I’ve included other options as well. I’ve used a brined, spice rubbed chicken to create the ultimate juicy Italian style chicken – no bland or dry chicken here! Read on for more on brining chicken. No judgement here.Īnother unique feature of this Sun-Dried Tomato Pasta recipe is the chicken. Or at least inhale it as fast as you can. The rich, bold, ultra creamy layers create a dreamy, cheesy sun dried tomato and garlic herb sauce that bathes the tender, juicy, spice rubbed chicken, pasta and spinach in every nook and cranny. It starts with buttery, pan fried shallots, sundried tomatoes and garlic and is finished with sharp, salty Parmesan and smooth, rich mozzarella. There are a lot of Sun-Dried Tomato Pasta recipes out there, but I promise this recipe is the most flavorful and bewitchingly creamy while still only using ½ cup heavy cream (or see the notes for no heavy cream option). From my Worlds’ Best Lasagna to my Lemon Garlic Shrimp Fettuccine to my Bacon Ranch Chicken Pasta, and more, I’ve got you covered in the creamy comforting pasta area! Because sometimes, we all need a little comfort food in the form of creamy cheesy pasta and chicken. Enjoy.Guys, I know it is the middle of summer, but I couldn’t wait to share this epic Sun Dried Tomato Pasta with you all. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute.Īdd the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan.Īdd the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined add any reserved pasta water needed. ![]() While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Drain, reserving 1/2 cup of the cooking water. Prepare the rotini in salted water per instructions. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent. ![]() Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. How to Make Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil This rotini pasta with chicken, broccoli, tomatoes, parmesan, and fresh basil paired nicely with our house salad with Fran’s vinaigrette. My kids thought this pasta was a bit spicy because of the crushed red pepper flakes but ate it anyway and my husband and I thought it was tasty. It was a healthy, flavorful, and delicious meal. Next, I grabbed some grape tomatoes and garlic along with some whole-grain fusilli and chicken broth. After looking through the fridge, I found chicken breasts, broccoli, onion, Parmesan cheese, and fresh basil. I wanted to make a quick and simple dinner using ingredients that I had on hand. ![]()
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