I came across the most amazing sun-dried cherry tomatoes at Trader Joe’s. When I saw these lovely tomatoes the first thing that popped into my head was a creamy pasta sauce. It’s not the healthiest meal but it sure is yummy. These Trader Joe’s cherry tomatoes are considered semi-dried tomatoes, marketed for an antipasto platter, but they work amazingly for pasta. If you can’t find these specific tomatoes you can use sun-dried tomatoes in oil, just make sure to drain most of the oil before using. For this recipe I used chicken thighs but you can use chicken breast if that is you preference. I also prepared pasta from scratch, however you can use just about any pasta you like. I hope you enjoy.
Makes 4 servings.
8 oz pasta; fettucini, pappardelle or penne
3 Tbs olive oil, separated
1.5 to 2 lbs. boneless, skinless chicken
S&P to taste
3/4 cup sun-dried tomatoes
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 cup chicken broth
2 cups heavy cream
shaved Parmesan, for garnish
Season the chicken with salt and pepper. Heat the olive oil in a large, deep skillet. Add the chicken to the skillet and cook for 5 minutes on one side. Flip the chicken thighs to the other side and cook for 5 more minutes, or until cooked through. Place chicken on a cutting board to rest for 5 minutes. Slice chicken and set aside.
Using the same the same skillet sauté the tomatoes and garlic for 2-3 minutes. Make a béchamel by adding butter and flour to the sun-dried tomatoes and cook over medium heat, stirring frequently, for 2-3 minutes. Pour in the broth and cream, whisk until smooth. Taste for seasoning, add more salt and pepper as needed. Bring to a light boil, and continue to stir periodically until the sauce has thickened, about 5-7 minutes. Return chicken to the sauce and mix well. Reduce heat to low and cook the pasta according to instructions. Drain pasta and place individual servings onto plates or one large serving bowl. Top with sauce and garnish with shaved Parmesan.