Sun Dried Tomato Chicken Pasta
Seared chicken and penne in a garlic cream sauce with sun dried tomatoes, squash, mushrooms, and kale.
Equipment
- Large skillet
- Large pot
- Colander
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts about one pound
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz penne pasta
- ½ cup sun dried tomatoes chopped
- 4 cloves garlic minced
- 1 cup diced butternut squash
- 1 cup sliced mushrooms
- 1 cup chopped kale
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
Cooking
- Sear. Cook the chicken until it reaches 165 degrees F, then slice it.
- Boil. Cook the penne until al dente and reserve one cup of pasta water.
- Soften. Cook the squash and mushrooms in butter until tender.
- Sauce. Add the garlic, tomatoes, and seasoning, then the cream, and simmer.
- Greens. Stir in the kale and Parmesan until wilted and melted.
- Toss. Add the pasta and chicken and loosen with pasta water.
Notes
Substitutions: Use half and half for a lighter sauce, spinach for the kale, or any short pasta.
Tips: Keep the cream at a gentle simmer and save pasta water.
Storage: Refrigerate for three days and reheat with a splash of milk.
Nutrition is calculated per serving.