Sun-Dried Tomato and Basil Pasta with Chicken | Culinary Hill

By hicksofmarvin

Ingredients

• 1 (9 oz.) package fresh fettuccine or linguine
• 3 tsp. olive oil, divided
• 1/4 c. sun-dried tomatoes or 2 T. dehydrated sprinkles + 1/4 c. boiling water
• 1 lb. boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 1 large shallot, finely chopped
• 1/2 c. dry white wine
• 1/3 c. heavy whipping cream
• 1/2 c. fresh basil, chopped and divided
• 1/4 c. fresh parmesan cheese or shredded mozzarella cheese
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from culinaryhill.com

Preparation

Step 1

Instructions
Bring four quarts of water to a boil; add pasta and cook according to package directions, about 2 to 3 minutes; drain and toss with 1 tsp. oil.
If using dehydrated sun-dried tomato sprinkles, cover with ¼ c. boiling water and let soak for 5 minutes; drain and set aside.
Meanwhile, heat remaining 2 tsp. oil in a large nonstick skillet over medium-high heat until shimmering; add chicken and shallots and cook for 5 minutes.
Reduce heat to medium and stir in wine and cream. Cook 3 minutes, stirring frequently, until sauce begins to thicken.
To the skillet, add the cooked pasta, sun-dried tomatoes, ¼ c. basil, the cheese, and ½ tsp. salt. Toss well until uniformly combined. Garnish with remaining basil and ¼ tsp. pepper.

Instructions