Creamy Sun-Dried Tomato Pasta

sun dried tomato pasta

Layered with ultra-creamy and seductive flavors, sun dried tomato pasta It’s a special enough recipe for a romantic dinner, but it’s so easy anyone (even my husband) can definitely succeed.

Why You’ll Love This Creamy Pasta Recipe

• proven winner. This is one of Well Plated’s most popular recipes, so why not? It’s creamy, easy, and loaded with crunchy, sweet sun-dried tomatoes. (Why are sun-dried tomatoes so delicious? Because the umami of tomatoes is condensed and you can eat them more economically!)
• Again, it is easy.like othersEasy Weekday Night Pasta Recipe (chicken pesto pasta, penne alla vodka, ricotta pasta) It’s amazingly delicious with minimal effort (if my husband can make it, anyone can!).
• perfect for date night. Have you ever been to an Italian restaurant for a dinner date and wondered why you would pay $25 for a plate of spaghetti?

How to make sundried tomato pasta

component

• whole wheat pasta. Choose a bow tie. It’s a gentleman’s pasta. You can also use penne pasta or other bite-sized pasta.
• Unsalted butter. Much better than extra virgin olive oil for this recipe.
• boneless skinless chicken breast.Or leave them out for the vegetarian version
• sun dried tomatoes. See that little red jar of sun-dried tomatoes? It’s your new best friend (also used in this phrase). Italian sausage pasta). Open the jar and add it to the pot for a relaxing tasting chicken pasta with giada.
• herbs and spices. Garlic, oregano, salt and pepper (both black pepper and cayenne pepper) are always essential. You can easily swap the red pepper flakes for cayenne if you prefer.
• dry white wine. A little splash for pasta. Some for you and your date. More for you and your date. (It is also the star of this mushroom pasta.)
• Whipped cream. Even a little goes a long way and it’s worth it.

• Parmesan cheese. Let’s do our best and try to grate it ourselves.
• spinach. Rich in iron, vitamin A, vitamin C, vitamin K and folic acid. (Fancy a healthy addition? Consider this Tuscan Chicken Mac and Cheese for your next dinner.)

direction

1. cook pasta. Drain and set aside.

2. cook the chicken. By using butter, you can enjoy a rich flavor from the beginning.

3. Add flavor maker and stir. Sun dried tomatoes and wine.
4. end. When the wine is low, remove the pan from the heat and add the pasta along with the cream, spinach and Parmesan cheese.

5. serve. Mix everything together until the spinach wilts. fun!

Recipe variations

• add fresh herbs. Stir in fresh basil, thyme, or rosemary at the end of cooking time.
• let’s be vegetarian. Omit the chicken and add canned chickpeas, canned white beans, or your favorite plant-based chicken.
• try different vegetables. Swiss chard, rainbow chard and arugula can also be used here.
• add umami. Fine Italian olives, or pitted Kalamata olives, add a salty flavor to this creamy sun-dried tomato pasta recipe.

storage tips

• to the store. Store leftover sun-dried tomato pasta in an airtight container and refrigerate for 2 days.
• to reheat. Gently heat in the microwave or stovetop and add a little chicken stock or heavy cream to prevent drying.
• To freeze. Freezing pasta in an airtight freezer container will keep it for up to 3 months. Thaw overnight in the refrigerator before reheating.

what to eat with sundried tomato pasta

• salad. Top off your meal with an arugula salad or burrata salad.
• vegetable garnish. You can’t go wrong with stir-fried vegetables! I like this pasta with roasted beans and roasted eggplant.
• bread.Yes, we offer carbs on top of carbs here, but you know You’ll want to soak up the leftover creamy sauce with rosemary-olive oil bread or a slice of no-knead focaccia.

Recommended tools for making this recipe

• cheese grater. The same one used in your favorite Italian restaurant.
• colander. I really like it because it fits the sink perfectly.
• Skillet. Avoid trendy brands and candy colors and buy a skillet that will last a lifetime.

Recipe Tips and Tricks

• use a large frying pan. Make sure you have room to stir so the pasta doesn’t spill over the sides of the pan. No one wants to clean up that mess!
• Enjoy Mizan Place. In other words, make sure you have all the ingredients before you start cooking. This is an easy recipe so you won’t have time to pause and prepare the ingredients.
• grate your own cheese.this is So important! Freshly grated Parmesan cheese melts smoothly into cream sauces, but store-bought grated Parmesan cheese (the kids call it “shake cheese”) doesn’t melt completely and gives the sauce a strange texture.

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sun dried tomato pasta

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This easy weeknight recipe for sun-dried tomato pasta with chicken, spinach and parmesan cheese is hearty, creamy, and ready in just 20 minutes.

course main course

cooking american, italian

preparation time Ten minutes minutes

cooking time Ten minutes minutes

total time 20 minutes minutes

1 serving Four one person

calorie 627kcal

author Erin Clarke / Well Plating

material

• 8 ounce whole wheat pasta Shape of your choice (bowtie or linguini are recommended)
• 1 tablespoon Unsalted butter
• 1 1/2 lb boneless skinless chicken breast cut into bite size pieces
• 1 bottle Shredded sun-dried tomatoes in olive oil (7 oz) drained
• 3 cloves garlic chopped
• 1/2 tea spoon dried oregano
• 1/2 tea spoon kosher salt Supplements for boiling pasta
• 1/4 tea spoon black pepper
• 1/4 tea spoon cayenne pepper
• 1/4 cup dry white wine (such as Pinot Grigio) or low-sodium chicken stock
• 2/3 cup Whipped cream
• 1/2 cup freshly grated parmesan cheese Add for Serving
• 2 cup baby spinach

procedure

• Bring water to a boil in a large pot. Sprinkle with a few teaspoons of salt, add the pasta, and cook until al dente (lightly firm and chewy but not firm) according to package directions. Drain and set aside.
• Meanwhile, melt the butter in a large, deep skillet over medium heat. When skillet is hot, add chicken and cook until lightly golden on all sides, about 3-4 minutes.
  
• Reduce heat to medium-low and add the drained sun-dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper, and sauté until fragrant, about 30 seconds. Add the wine and simmer for 2 minutes, stirring occasionally, until the liquid has evaporated. Removed from heat.
  
• Add whipped cream to skillet, then pasta, spinach, and 1/2 cup parmesan cheese. Stir until spinach is cooked through, about 30 seconds. Sprinkle more Parmesan cheese and enjoy.
  

Note

• save: Leftover dried tomato pasta can be stored in an airtight container and refrigerated for 2 days.
• to reheat: Lightly heat it in the microwave and add a little chicken stock or fresh cream to prevent it from drying out.
• To freeze: Pasta can be frozen in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.

nutrition

Provided by: 1(out of 4) | calorie: 627kcal | carbohydrates: 40g | protein: 50g | obesity: 27g | saturated fat: 14g | Polyunsaturated fat: 2g | Monounsaturated fat: 7g | Trans fat: 1g | cholesterol: 182mg | potassium: 795mg | fiber: 6g | sugar: 2g | Vitamin A: 2303IU | Vitamin C: 8mg | calcium: 205mg | iron: 1mg

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