Herb Chicken Pasta with Sun-Dried Tomato Cream
Savory Herb Chicken Pasta in Sun-Dried Tomato Cream Sauce
Ingredients:
8 oz pasta (fettuccine or linguine)
2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup heavy cream
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Directions:
Cook the pasta according to package instructions. Drain and set aside.
While pasta cooks, season chicken breasts with salt, pepper, basil, oregano, and thyme.
In a large skillet over medium heat, heat olive oil and cook the chicken for about 6-7 minutes per side, until golden brown and fully cooked. Remove and slice into strips.
In the same skillet, add garlic and sauté for about 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for 2 minutes.
Pour in heavy cream and Parmesan cheese, stirring to create a smooth sauce. Let simmer for 2-3 minutes.
Add cooked pasta and sliced chicken back to the skillet, tossing to coat evenly in the sauce.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 580 kcal | Servings: 4 servings