Angel Hair Pasta & Grilled Chicken in a Garlic Sun-Dried Tomato Cream Sauce
I hope everyone had a wonderful day! I know that I did, and to top it off, the hubbie and I made this delicious pasta dish. Now, I know I normally stick to more healthy things, but seeing as this was made near a holiday, I went all out. Tons of cheese and heavy cream and carbs, and it was so worth it! This was actually inspired by a recipe my dad just came up with when I was a kid, and it quickly became one of my favorite things. Every birthday, this is what I would request for my dinner. Now that I am all grown up, I try and replicate it as best I can. It is so rich and decadent, with just a hint of savoriness from the garlic and a touch of sweetness from the sun-dried tomatoes. The best part about this dish is that it is just so easy to make, but it really brings the flavor. So whether you make it as a romantic meal for two or just need an easy and quick weeknight meal, this dish will not disappoint.
The Glory of the Sun-Dried Tomato
The sun-dried tomato is a miraculous feat. You halve some tomatoes and remove the seeds leave them in the sun for a few weeks, and bam—they are sweet as candy and just as addictive. For those of you who have never had the pleasure of eating one, they are simply amazing. My mom used to call them "tomato candy." They may seem fancy, but in reality they are just dehydrated tomatoes. They come in a few different ways and flavors. Some are packed in olive oil with herbs or just by themselves, some come dry in a bag, or even in a paste (what I use in this recipe). You can make pesto, dips, even use the olive oil they're packed in to add flavor to vignettes, marinades, or just even to just cook with. I always keep some in my fridge to add sweetness and flavor to so many things. And they last in the fridge forever, so it never hurts to have some on hand.
- 1 large or 2 small boneless skinless chicken breast, sliced thin
- 1 cup heavy cream
- 3 tablespoons sun-dried tomato paste
- 2 tablespoons fresh parsley, chopped
- 1/3 cup parmasean, grated
- 1/2 medium onion chopped
- 3 cloves garlic, minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper
- 1/2 box angel hair pasta
- 1 teaspoon crushed red pepper
- Heat large skillet and 1 tablespoon of olive oil over medium/high heat.
- Season chicken with salt and pepper generously. Saute in pan until cooked through. Set aside and let rest.
- Place a pot with water and salt on high heat. Add noodles when boiling. Bring back to a boil and reduce to a simmer. Cook noodles for six minutes, stirring occasionally. Strain and set aside.
- While the noddles are cooking, add the second tablespoon of olive oil to the same pan you cooked the chicken in, then add the onions, salt, peeper, and crushed red pepper. Cook till the onions are translucent. About five to eight minutes.
- When the onions are translucent, add the garlic and saute until fragrant or about a minute.
- Add heavy cream and sun dried tomatoes and reduce on high heat for about 3 minutes stirring constantly.
- Turn off heat add cooked pasta, butter, parsley, and cheese. Stir until combined.
- Top pasted with grilled chicken, salt, pepper, parsley, and cheese for garnish.
Tips and Tricks
If your sauce over-reduces, you can always add a little pasta water to help thin it out. I always reserve about a cup of the water when I cook pasta, just in case. Also, this would go awesome with shrimp as well if you feel like making it a little fancier.