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Creamy Chicken & Sun Dried Tomato Pasta
2 TBSP butter
2 TBSP olive oil
3 chicken breast
1 shallot, minced
2 cloves garlic, minced
½ cup sun dried tomatoes, chopped
½ tsp hot pepper seeds (optional)
1 cup white wine
½ cup chicken stock
½ - 1 cup pasta water
½ cup heavy cream
1/3 cup grated parm
1 lb bucatini or similar like linguine
Salt and pepper to taste
Fresh parsley, for garnish
In a large saute pan over medium high heat, add olive oil and butter. Salt and pepper both sides of your chicken breast and cook until golden on both sides, approximately 5 minutes. Remove chicken from pan and set aside.
Add minced shallot, garlic, hot pepper seeds and sundried tomatoes to skillet. Saute 2-3 minutes. Deglaze the pan with the white wine and allow to reduce by half. Lower heat to medium, add chicken stock.
Bring pot of water to rolling boil, salt liberally and cook bucatini 1-2 minutes short of package instructions. Reserve 1 cup of pasta water to add to sauce should it become too thick (you want enough sauce to coat all of the pasta).
Slice chicken into thin strips and place into sauce to cook for about 5 minutes on medium heat.
Add ½ cup heavy cream to sauce and stir.
Drain pasta and dump directly into the sauce pan. Turn the heat to high and cook for about 2 minutes, tossing pasta and sauce constantly. Remove from heat, add cheese, toss completely. Check for salt and pepper. Top with fresh parsley.
Krissi Biasiello is a native of South Philadelphia, Pennsylvania. Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef. She beat out 43,000 homecooks across America and came in 4th place. Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world. She now shares her recipes with all of you! Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.