Chicken Sundried Tomato Pasta

Ingredients

• Olive oil

  2 tbsp or 27g

• Chicken Split Breasts, Drums and Thighs

  Wegmans

  32 oz or 907g

• Sweet onion

  raw

  1 onion or 331g

• Sun-dried tomatoes

  ¾ cup or 41g

• Garlic

  raw

  4 cloves, minced or 12g

• Half-and-half

  2 ¼ cup or 545g

• Corn pasta

  dry

  16 oz or 454g

• Parmesan cheese

  low sodium

  ¾ cup, grated or 75g

• Basil

  2 tbsp, chopped or 5g

Directions

1. In a large pot, start a pot of salted water to cook the pasta.
2. Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces and season well with salt and pepper.
3. Heat the oil in a large saucepan or frying pan. Once hot, brown the chicken on all sides. Remove from the pan and set aside.
4. In the same pan over medium heat, add more oil if necessary and add the onion and cook until it softens before mixing the sun-dried tomatoes.
5. Add the garlic and cook until fragrant, about a minute.
6. Add the half and half, cooked chicken and sundried tomatoes. Stir and bring to a boil. Simmer until slightly reduced, about 4 minutes.
7. Meanwhile, cook the pasta until just under al dente (the pasta will finish cooking in the sauce).
8. Reserve a half cup of the cooking water and drain the pasta.
9. Add the cooked chicken to the sauce and stir to coat.
10. Add the pasta, basil, and grated cheese and toss well.
11. Add half the reserved pasta water and simmer, tossing, until the pasta is nicely coated and finished cooking (adding more pasta water if necessary to loosen).
12. Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.
13. Recipe by: Erren Hart (source: https://www.errenskitchen.com/chicken-sundried-tomato-pasta/)