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SUN DRIED TOMATO PASTA WITH CHICKEN
Chicken and pasta in a creamy sun dried tomato sauce that comes together in just over 20 minutes!
8 ounces ziti or other pasta of choice
4 small chicken breasts
1/2 tsp salt and pepper
1 tablespoon oil
1 1/2 tablespoons butter
1 shallot, finely chopped
4 ounces mushrooms, sliced
2 garlic cloves, minced
3/4 cup heavy cream or substitute for lighter options
1 1/4 cups chicken broth
3/4 cup freshly grated parmesan cheese, plus extra for garnish
1/2 – 3/4 cup sun dried tomato, cut into strips
1 cup baby spinach
1/4 cup basil leaves, sliced
Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out 1/2 cup of pasta cooking water.
Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that.
Heat oil in a large skillet over medium high heat. Add chicken and cook for 4 minutes on each side, then remove onto a plate, cover loosely with foil to rest.
Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute.
Add mushrooms and cook until golden – about 2 minutes.
Add broth, cream, parmesan and sun dried tomato. Stir and bring to a simmer. Simmer rapidly for 3 minutes until slightly thickened. Season sauce to taste with more salt and pepper.
Add pasta, cooking water and baby spinach. Toss for 1 to 2 minutes or until sauce has thickened – the starch in the pasta cooking water will emulsify with the fat in the sauce to thicken it.
Use a slotted spoon to transfer the pasta to serving plates. Top with chicken then spoon over remaining sauce in the skillet. Garnish with fresh basil and parmesan. Serve!