Monday, January 20, 2014

RECIPE: Creamy chicken sun-dried tomato basil pasta.

I planned on making stuffed chicken breasts with these ingredients (minus the pasta), but didn't feel like getting my hands all chicken-y, so I made this pasta instead. All the ingredient amounts are approximate, as I just kind of threw it together, but it sure was yummy!


1 cup penne pasta
2 cloves fresh garlic (minced)
1/4 cup chopped sun-dried tomatoes (I used the kind in oil)
1/4 cup fresh basil (chopped)
Olive oil
Milk (2% or whole/fresh milk is best)
1 chicken breast (or any type of chicken meat you have in the house)

Cook pasta in a sauce pan on the stove. While the pasta is cooking, saute minced garlic in a bit of olive oil in a medium/large frying-pan for a minute or two. Add the diced chicken breast and cook through. Once cooked through, set aside on a plate. In the same pan, melt about a tablespoon (and a bit more) of butter, and then mix in about a tablespoon of flour to make a paste (about a minute on the stove top). Add in about a half-cup milk, and whisk over heat until it starts to thicken. Add in about another 1/4 to 1/2 cup milk and continue to whisk over heat, until a creamy sauce is made (again this is all approximate amounts). Add salt and pepper to taste, then throw is the chopped basil and sun-dried tomatoes, and cook for about a minute while stirring constantly. Add in the cooked chicken breast and garlic and stir. Drain pasta, then add to sauce mix. This will serve two adults, and one toddler:) Enjoy!

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