Sunday, February 13, 2011

Penne Pasta with Chicken in Sun-Dried Tomato Cream



**Disclaimer: This is not a "healthy, frolic in the low-fat meadows" recipe. In fact, it's an indulgent, "I want to impress somebody" recipe. There's very few ingredients in this, but there's oh, so much flavor.

I serve it as pictured for guests, but for us, I just mix the pasta and sauce into one pot. It's not pretty, but the pasta takes on the cream flavor and I think it's better all mixed together.

You could make this without the chicken for a vegetarian version. It's just as good!

Penne Pasta With Chicken in Sun-Dried Tomato Cream

Ingredients:
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 10 oz. jar of sun-dried tomatoes packed in oil
  • 8 cloves of garlic, finely minced
  • 1.5 cups of white wine
  • 1/2 pint of heavy whipping cream
  • 1/2 cup half and half
  • salt and pepper
  • 1 lb of penne pasta
  • Approximately 1/2 cup Parmesan cheese (shaved or shredded)
  • 1 small bunch of fresh basil leaves

Directions:
  • Using a fine mesh colander, drain sun-dried tomatoes, reserving oil.


  •  Place the sun-dried tomatoes on a paper towel, and roll up to remove excess oil. Leave wrapped.
  • Salt and pepper chicken.

  • Measure out 1.5 tablespoons of the reserved sun-dried tomato oil. Heat oil in a large skillet on medium-high heat.
  • Add chicken to skillet.
  • While chicken is cooking, add sun-dried tomatoes to small food processor.

  • Pulse until finely minced. You can also do this by hand if you don't have a processor.

  • Continue cooking chicken until done. There may still be liquid left in the pan. No biggie.
  • Add garlic and stir for about 30 seconds. Be careful not to burn or overbrown garlic.
  • Add white wine, minced sun-dried tomatoes, heavy cream, and half and half to chicken. 
  • BTW, I used a wonderful local wine.

  • Stir and bring to a boil. 
  • Reduce heat to medium low and cover. Simmer for about 15-20 minutes, stirring occasionally. 
  • While chicken and sauce are simmering, cook penne according to directions. Drain and put aside.

  • When sauce has reduced, you'll notice it takes on a rich, creamy red color.
  • Stir in a handful of Parmesan cheese.

  • Add salt and pepper to taste.
  • Put a serving of penne in each bowl and spoon chicken and sauce over it.
  • Add basil and top with Parmesan cheese.

Bon Appetit! 


9 comments:

  1. OMGOSH that looks DELISH!!! Going to try it soon

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  2. You must live somewhat near me...I passed Rocheport this weekend on the way back to KC from STL. I'll have to try that wine! I want to try this recipe, but ironically I'm trying a similar one tonight: http://budgetbytes.blogspot.com/2009/10/sun-dried-tomato-and-spinach-mac-n.html. Yours looks amazing though!!!

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  3. Love this kind of meal! Looks awesome.

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  4. YUM!! This looks so good! I'm definitely going to make it for the Mr. next weekend - thanks for posting!!!

    Happy Valentine's Day!! :)

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  5. Mmm this looks SO GOOD. I can't wait to make it!

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  6. This looks amazing!!! I need to try this PRONTO!

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  7. Yummmmmmmm. Bad for thighs, good for tummy.

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  8. Thanks everyone!

    Tina--I am only 15 minutes from Rocheport. They have a lovely winery and restaurant there.

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