29 September 2010

Sun-Dried Tomato Pasta

Even though it's only September 29, New England has had it's share of brisk fall days. Brisk fall days, always mean comfort food on the menu.

Sun-Dried Tomato Pasta

adapted from (Pasta Lazio by John Barricelli from Martha Stewart)
  • 4 Tbsp olive oil
  • 2 Boneless, skinless chicken fillets
  • 1 pound pasta
  • 8 ounces sun-dried tomatoes, packed in oil, drained, and thinly sliced lengthwise
  • 2 cloves garlic, sliced
  • 1/2 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp chopped flat-leaf parsley
  • 2 cups of steamed brocolli
  • Salt
  • Black pepper
  1. Preheat a medium size skillet and brush with 2 Tbsp of olive oil.
  2. Season chicken breasts with salt and pepper; place and place in the skillet.
  3. Cook, turning once, until cooked through.
  4. Bring a large pot of salted water to a boil over high heat.
  5. Add pasta and cook according to package directions.
  6. Heat remaining 2 Tbsp of olive oil in a large skillet over medium heat.
  7. Add garlic and cook until softened.
  8. Add tomatoes and cook until heated through.
  9. Add wine and bring to a boil.
  10. Add butter and swirl until melted and well combined.
  11. Remove chicken from grill, cut into strips and add to skillet.
  12. Drain pasta and transfer to a large serving bowl.
  13. Pour chicken mixture and broccoli to pasta and toss to combine.
  14. Sprinkle with parsley and serve.

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