Sundried Tomato Pasta with Chicken
Ingredients
⅔ lb penne pasta cooked 1 minute less than package instruction
1 tablespoon butter or olive oil
2 garlic cloves peeled and slightly crushed, but still in one piece
1 lb chicken thigh filets or chicken breasts, cut in bite-size pieces
½ teaspoon fine table salt
½ teaspoon ground black pepper
2 tablespoon tomato paste
1 tablespoon dried basil + more to serve (optional)
1 tablespoon paprika powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 cups crème fraiche
1 cups sun-dried tomatoes chopped
Directions
Melt butter over medium heat, then add the garlic and sauté 1 minute without browning.
Add chicken, season with salt and pepper, and mix. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now. Throw away the garlic.
Start cooking the pasta in a large pot of heavily salted water, and cook it 1 minute less than instructed on the package.
Place the same pan back on the stove. Raise the heat to medium-high and add in tomato paste. Cook 1-2 minutes to deepen the flavor.
Add dried basil, paprika powder, onion powder and oregano and mix well.
Add crème fraîche and mix until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you’re ready to add in the pasta.
Mix in the chopped sun-dried tomatoes and the cooked chicken. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
