If you love the Chicken Milano dish, as I do, at Macaroni Grill, you’ll love this one. If you like mushrooms you can easily add them to this dish, but since -s loathes mushrooms I don’t cook with them. The sun-dried tomatoes add a wonderful sweetness to this dish. It’s also a great special occasion dish or want to impress dish. Not exactly a low fat or healthy dish, but it’s good to enjoy the occasional splurge. This recipe is based on a recipe in the Stop and Smell the Rosemary cookbook, which is one of my favorite cookbooks…note to self, cook more from this cookbook!
Ingredients:
- 1 tsp. of reserved oil from sun-dried tomatoes
- 4 shallots, minced
- 1 lb. chicken breasts, but into strips
- 8 oz. jar of sun-dried tomatoes packed in oil, drained and oil reserved and tomatoes julienned
- 1 c. heavy whipping cream
- 1 14.5 oz box whole grain penne
- 1 TBSP butter
- 3/4 c. pecorino romano cheese
- 1/2 c. fresh basil, chiffonade
- salt to taste
Directions:
- Prepare pasta according to directions on the box.
- Heat oil in large nonstick skillet over medium-high heat. Season chicken with salt and add chicken to the pan and saute until nearly cooked through; then add the shallots and saute 2 minutes or until soft; then add the tomatoes and cook for 2 more minutes.
- Stir in the cream and cook an additional 2 minutes, stirring occasionally.
- In a large bowl add the cooked hot pasta, butter, pecorino, sun-dried tomato cream sauce, and basil. Stir to combine. Adjust salt as necessary.
Chicken Pasta with Sun-Dried Tomatoes:
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