Sun Dried Tomato Chicken Pasta
Ingredients
- 16 ounces linguine or pasta of choice
- 1/4 cup butter
- 1/2 small yellow onion or shallot, finely diced
- 1 clove garlic, minced
- 1 heaping tablespoon flour
- 16 ounces heavy whipping cream
- 1/8 teaspoon of each: salt, pepper, oregano and parsley
- 3 ounces sun dried tomatoes
- 2 cups shredded chicken*
- 1 cup pasta water, reserved
- 2 tablespoons fresh basil, minced
- 1/4 cup parmesan cheese, grated or shredded
Instructions
- Cook pasta according to package instructions. Reserve up to one cup of pasta water for later.
- In a large, non-stick skillet, melt butter over low heat.
- Add onion and saute for 2-3 minutes. Add garlic, saute for another minute.
- Add flour and stir quickly over low heat, until the mixture is well combined and foaming.
- Add cream and simmer for 4-5 minutes, stirring constantly, until it just starts to bubble. The sauce should thicken a bit. Add spices, sun dried tomatoes and chicken. Continue to stir for 1-2 minutes to soften dried tomatoes.
- Add cooked pasta to skillet, stirring with sauce to combine. If the sauce is too thick, slowly introduce some pasta water to loosen it up and get the pasta coated. I add 1/4 cup of pasta water at a time. You may not need all of the pasta water that you reserved.
- Top with fresh basil and Parmesan cheese.
Notes
- *I bought a rotisserie chicken and shredded the breasts.
Serving: 8
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