Sun-Dried Tomato Pasta with Chicken
Sun-dried tomato pasta tossed with plenty of garlic, chilli flakes, parsley and olive oil plus juicy chicken breasts deliver a quick one pan dinner.
Ingredients
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil, divided
- 500 g /1lbs spaghetti
- 3 cloves garlic, sliced
- 1-2 tsp red chilli flakes
- 4 tbsp sun-dried tomatoes, chopped I used dried packed variety
- 2 tbsp flat leaf parsley, chopped
- Salt to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions.
- Meanwhile, cut each chicken breasts lengthwise to create four thin cutlets. Season with salt and pepper. Pan fry in 1 tbsp of olive oil for 5 minutes on each side over medium heat until golden on the outside and cooked all the way through. Remove to a separate plate and keep warm.
- To the same pan add another tablespoon of olive oil and sauté sliced garlic and sun-dried tomatoes with red chilli flakes over low heat for 1 minute, then add ½ cup of pasta water (scoop it directly from the pot with spaghetti). and bring the sauce to a simmer, then add parsley, stir and immediately take off the heat.
- Drain the cooked spaghetti. Add the spaghetti to the pan with sun-dried tomatoes, and toss until pasta is coated with the sauce. Taste and season with salt. Slice the chicken breasts and add to the sun-dried tomato pasta. Serve sprinkled with freshly grated Parmesan cheese.
Notes
Omit adding olive oil in step 3 if using oil-packed sun-dried tomatoes.
Nutrition
Calories: 565kcalCarbohydrates: 89gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 36mgSodium: 94mgPotassium: 663mgFiber: 4gSugar: 5gVitamin A: 370IUVitamin C: 5.9mgCalcium: 39mgIron: 2.3mg
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