 | This recipe ended up quite differently than the original from Closet Cooking. I knew I wanted to add pasta to absorb all the delicious sauce and I had fresh tomatoes from my mom's garden that needed to be used. Everyone loved this dish! Miss F was wary of the sun-dried tomatoes, but she was fine eating the other tomatoes. Her main obsession was the pasta, she kept asking for more. Her pediatrician said it looks like she is getting ready for a growth spurt, we had her annual check-up and was shocked to realize that we hadn't seen the doctor since our visit last year. I feel so lucky to have such a healthy kid. |
12 ounces spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, thinly sliced
2 cloves garlic, chopped
¼ teaspoon red pepper flakes
¼ cup dry white wine
½ cup chicken broth
½ cup cream
1 tomato, seeded and chopped
¼ cup sundried tomatoes, chopped
½ cup grated parmesan
¼ cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
salt and pepper to taste
Prepare the spaghetti per package instructions, drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the chicken, cooking until golden brown, about 5 minutes. Add the garlic and red pepper flakes, saute for 30 seconds. Add the wine to deglaze the pan. Stir in the broth, cream, tomatoes and sun-dried tomatoes, bring to a boil and reduce to a simmer. Simmer for 5 minutes, stir in the parmesan cheese, basil, salt and pepper. Toss the spaghetti with the sauce; serve.
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1 comment:
Yum!
I love sundried tomatoes - they add such a rich flavor.
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