Sun-Dried Tomato & Chicken Pasta

Ok, a few weeks ago my kitchen was full of some Mexican goodness! Now, this week my kitchen was smelling like your favorite Italian restaurant. Oh, man was it good. All the spices and aromas were heaven for my nose. If only you could of smelled it.... Well, at the very least you can recreate it in your kitchen! So let's hop into my kitchen and get started making...

Step-by-Step Photos

Gather ingredients and cookware.

Chop onion.

Grate or mince garlic.

Chop broccoli.

Chop sun dried tomatoes.

Cut chicken into bite size pieces.

Season with pepper and seasoning salt.

Heat 1 tablespoon olive oil in a large pot.

Add chicken and cook for about 5 minutes

or until done.

Place on a plate and keep covered.

Add 1 tablespoon olive oil, onion, garlic, and 1/2 teaspoon salt to pot. Cook on medium heat for about 2 minutes.

Add 1/2 teaspoon oregano and 1/4 teaspoon red pepper flakes.

Stir to mix together and cook for 1 minute.

Add pasta and 2 1/2 cups low-sodium chicken broth. See how the pasta is not completely covered by the broth?

Add 1/4 cup to 1/2 cup water until pasta is covered like above.

Bring to a boil on high heat.

Cook for about 15 minutes or until only a little liquid is left at the bottom of the pot.

Add broccoli and sun dried tomatoes. Cover the pot, reduce to medium heat, and cook for about 2 minutes.

While broccoli is cooking, whisk together 3/4 cup heavy cream and 1 teaspoon cornstarch.

Add the cream mixture, 1/2 cup Parmesan cheese, and chicken.

Stir and heat up chicken for 1 minute.

Add juice from half a lemon and stir up.

Plate and top with extra cheese. Enjoy!

If you have a picky eater who for some odd reason does not like Italian, aka my husband, no worries because even my husband loves this one! Give it a try and let me know how it comes out.

What's your favorite Italian dish?

Sun-Dried Tomato and Chicken Pasta

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Prep time: 10 minutes Cook time: 25 minutes Total time: 30 minutes

Servings: 2

Ingredients

1/3 medium onion, chopped

2 garlic cloves, grated or minced

1 small head broccoli, chopped

1/4 cup oil-packed sun-dried tomatoes

2 tablespoons olive oil, divided

3/4 lb boneless, skinless chicken breast or tenders

Pepper

Seasoning Salt

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

7 ounces whole wheat pasta

2 1/2 cups low-sodium chicken broth

3/4 cup heavy cream

1 teaspoon cornstarch

1/2 cup grated Parmesan cheese

Juice from half lemon

Cookware

Small cutting board

Large knife

Large cutting board

Kitchen shears

Large pot

Tablespoon

Teaspoon

Large spoon

Measuring cup

Whisk

Preparation

1. Chop onion, garlic, broccoli, and sun dried tomatoes

2. Cut chicken into bite size pieces. Season with pepper and seasoning salt.

3. Heat 1 tablespoon olive oil in a large pot. Add chicken and cook for about 5 minutes or until done. Place on a plate and keep covered.

4. Add 1 tablespoon oil, onion, garlic, and 1/2 teaspoon salt to pot. Cook on medium heat for about 2 minutes.

5. Add 1/2 teaspoon oregano and 1/4 teaspoon red pepper flakes. Stir to mix together and cook for 1 minute.

6. Add pasta and 2 1/2 cups low-sodium chicken broth. If pasta is not covered completely by broth, add just enough water to completely cover pasta, usually about 1/4 cup to 1/2 cup.

7. Bring to a boil on high heat. Cook for about 15 minutes or until only a little liquid is left at the bottom of the pot.

8. Add broccoli and sun dried tomatoes. Cover the pot, reduce to medium heat, and cook for about 2 minutes.

9. While broccoli is cooking, whisk together 3/4 cup heavy cream and 1 teaspoon cornstarch.

10. Add the cream mixture, 1/2 cup Parmesan cheese, and chicken. Stir and heat up chicken for 1 minute.

11. Add juice from half a lemon. Plate and top with extra cheese. Enjoy!

Adapted from: Mel's Kitchen Cafe

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