Pasta With Chicken and Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A recipe that I have tweaked alittle. Some of the ingredients can be substituted with lower-fat versions and it's still good. I just like my rich version. Ingredients:
1 lb boneless skinless chicken breast |
1/3 cup flour |
2 tablespoons extra virgin olive oil |
3 tablespoons dry white wine |
1 cup heavy cream |
1 tablespoon dijon mustard |
10 sun-dried tomatoes packed in oil, drained, coarsely chopped |
1 teaspoon salt |
1 teaspoon pepper, freshly ground |
1 lb linguine, cooked |
Directions:
1. Slice chicken against the grain of the meat with the knife held on the diagonal as though slicing flank steak.
2. Toss chicken slices lightly with flour.
3. Heat olive oil in saute pan.
4. Add chicken, saute 3 to 4 minutes; do not overcook.
5. Remove chicken from pan.
6. Deglaze pan with the wine. Add the cream and mustard. Reduce this for 3 to 4 minutes.
7. Add the tomatoes and continue to reduce until slightly thickened.
8. Return chicken to pan just to heat through. Sprinkle with salt and pepper.
9. Pour over hot pasta and toss.
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