Pasta With Chicken And Sun-Dried Tomatoes Recipe - Cooking Index
1/2 lb | 227g / 8oz | Spinach pasta |
3 tablespoons | 45ml | Olive oil |
4 | Scallion - sliced | |
1 | Garlic - minced | |
2 cups | 125g / 4.4oz | Chicken - cooked and shredded |
1/4 cup | 59ml | Sun-dried tomatoes - oil-packed - drained and thinly sliced |
1/2 teaspoon | 2.5ml | Dried rosemary - crumbled |
3/4 cup | 177ml | Cream - ` |
1/2 cup | 73g / 2.6oz | Parmesan cheese - freshly grated |
4 tablespoons | 60ml | Fresh parsley - chopped |
Salt and pepper - to taste |
1. Bring a large pot of salted water to a boil; add the pasta, return to the boil and cook it to taste.
2. While the pasta is cooking, heat 2 tablespoons of the oil in a large saucepan over low heat. Add the scallions and garlic and cook for 2-3 minutes, stirring, until softened. Add the chicken and cook, stirring, for a couple of minutes to heat through. Add the cream, tomatoes and rosemary to the chicken mixture and stir. Let the flavors meld for about 5 minutes. Stir in the parmesan cheese, and when it has melted, taste to see if the sauce needs a little more cream, tomato or cheese. Stir in the parsley, salt and pepper and check for a balance of seasoning.
3. When pasta is cooked, drain thoroughly, and stir in remaining 1 tablespoon of oil. Combine the chicken mixture with the pasta and serve. 4. Pass more cheese on the side.
Source:
Boston Globe Quick Fix
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