Pasta with chicken and sun-dried tomatoes

4 Servings

Ingredients

Quantity Ingredient
½ pounds Spinach pasta
3 tablespoons Olive oil
4 Whole scallion; sliced
1 Clove garlic; minced
2 cups Chicken; cooked and shredded
¼ cup Sun-dried tomatoes; oil-packed, drained and thinly sliced
½ teaspoon Dried rosemary; crumbled
¾ cup Cream; `
½ cup Parmesan cheese; freshly grated
4 tablespoons Fresh parsley; chopped
Salt and pepper; to tase

Directions

1. Bring a large pot of salted water to a boil; add the pasta, return to the boil and cook it to taste.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large saucepan over low heat. Add the scallions and garlic and cook for 2-3 minutes, stirring, until softened. Add the chicken and cook, stirring, for a couple of minutes to heat through. Add the cream, tomatoes and rosemary to the chicken mixture and stir. Let the flavors meld for about 5 minutes.

Stir in the parmesan cheese, and when it has melted, taste to see if the sauce needs a little more cream, tomato or cheese. Stir in the parsley, salt and pepper and check for a balance of seasoning.

3. When pasta is cooked, drain throughly, and stir in remaining 1 tablespoon of oil. Combine the chicken mixture with the pasta and serve.

4. Pass more cheese on the side.

Recipe by: Boston Globe Quick Fix Posted to MC-Recipe Digest V1 #894 by Kj375@... on Nov 9, 1997

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