Creamy Sun-dried Tomato and Basil Roasted Chicken Pasta

Still cleaning out the Thanksgiving items and had some heavy cream that I needed to use. Earlier this week we had the mushroom asiago pasta dish. Today I wanted to pivot and punch it with some bright acidic tomato tastes. As I mentioned before, Jill is funny with chicken so I have to cut it up or butterfly it.

This turned out really well. The sun dried tomato and basil spread gives it a rich tomato flavor beyond what canned tomatoes can do. It’s much more concentrated but the cream really balances it out. The herbs make it fresh and lively. Really good dish that was simple to make and different from your typical sauce. We cleaned our bowls.

Ingredients:
2 chicken breasts
Italian dressing

Sauce:
2 shallots sliced and diced
4 garlic cloves
6.5 oz Sun Dried Tomato & Basil spread (Mezzetta)
1 cup of chicken broth
½ heavy cream

Pinch of thyme
Pinch of basil
Pinch of oregano
Pinch of Red Pepper flakes
Pasta cooked in brined water

Top with fresh thyme and basil and Parmesan and/or Asiago cheese.

Directions:
1. Heat your oven to a roasting temp of 400. Trim your chicken and salt and pepper your breasts. Rub Italian dressing on your chicken breasts and roast them for about 40mins. (175 degrees internal).

2. Sauce: Butter in the skillet with shallots and cook until translucent and add minced garlic. Add your herbs and seasoning and stir for a minute and then add your chicken broth. Bring to a boil and let is reduce by half. Turn down the heat and add your cream stirring.

3. Cook your pasta while your chicken is roasting.

4. Finally bring it all together by adding your roasted chicken and pasta and stir until well combined. Add your cheese and fresh herbs before serving.