Sundried Tomato Chicken Pasta
This sundried tomato pasta is a simple, hearty, and slightly tangy dish that pairs perfectly with pan-seared chicken and Parmesan cheese. It's easy to make and comes together in under 30 minutes, making it the perfect weeknight dinner choice.
Servings: 5
Ingredients
- 16 oz linguine, fettuccine, or spaghetti
- 1.25 lb chicken breast, thinly sliced or cubed
- 1½ Tbsp avocado oil or high heat oil, divided
- 1 tsp coarse sea salt, divided
- ½ tsp cracked black pepper, divided
- 2 tsp Italian seasoning, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 3 oz sundried tomatoes, coarsely chopped
- ½ c dry white wine
- 3 Tbsp tomato paste
- 1½ c whole, 2%, or 1% milk
- 1 Tbsp all purpose flour
- 1 c reserved pasta water or chicken broth (optional for thinning sauce)
- 2 c kale, finely chopped
- ⅓ c Parmesan cheese (optional garnish)
Instructions
- Bring a large sauce pot of water to a boil. Add the pasta and cook according to package directions, about 7 to 8 minutes for al dente pasta. Reserve 1 cup of pasta water before draining. Lightly drizzle cooked pasta with olive oil and cover to keep warm. Set aside.
- While the water boils, thinly slice/cube the chicken and season the slices with ½ teaspoon sea salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Heat ½ tablespoon of the avocado oil over medium-high heat in a large, nonstick pan. Add half of the chicken slices in a single layer in the pan. Cook undisturbed on one side, for 2 to 3 minutes, or until browned. Turn the chicken over and cook another 2 to 3 minutes, or until browned. Remove the chicken from the pan and tent with foil to keep warm. Add the remaining ½ tablespoon of oil and repeat the process with the second half of the chicken.
- Carefully wipe the pan out with paper towel. Reduce heat to medium-low heat. Add the remaining ½ Tbsp of olive oil. Add the onion, garlic, and sundried tomatoes and saute for 2 to 3 minutes, or until lightly fragrant.
- Deglaze the pan with the white wine. Stir in the tomato paste.
- Whisk together the milk and flour to create a slurry. Add the slurry to the pan, mixing to incorporate. Season the sauce with remaining ½ teaspoon of sea salt, ¼ teaspoon of pepper, and 1 teaspoon of Italian seasoning. Cook for 3 to 4 minutes, or until the liquid thickens. If the sauce is too thick, you can thin it down with the reserved pasta water/broth to the desired consistency.
- Add the kale to the sauce and cook for 1 to 2 minutes, or until slightly wilted.
- Pour the sauce over the prepared pasta. Divide the sundried pasta among plates and top with cooked chicken. Garnish with Parmesan cheese, if desired.