Chicken and Pasta in Sun Dried Tomatoes and Cream



  • 1/4 cup sun-dried tomatoes in oil
  • 1 cup boiling water
  • 1 1/2 pounds chicken breast boneless, skinless
  • 3 tbsp. butter
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 each shallots, large, minced
  • 4 oz. cream
  • 4 oz. chicken broth, extra strength
  • 1/2 cup dry white wine
  • 1/4 tsp. marjoram
  • 1/2 pound pasta dry


    Note: If sun-dried tomatoes are not packed in oil, place in 1 cup of
    boiling water and let sit for 10 minutes or until soft. Drain

    Cut the sun-dried tomatoes into slivers and set aside. Wash chicken well
    and pat dry. Cut chicken meat into strips about 1/2 inch wide by 1 inch
    long. Set aside. Melt butter in large skillet. Add chicken slices, salt
    and pepper. Saute over medium-high heat until chicken is almost all cooked
    through. Remove chicken with a slotted spoon, reserving drippings in

    Add minced shallot to skillet and saute over medium heat 1 minute.
    Add tomatoes, cream, concentrated chicken broth, wine and marjoram to
    skillet. Bring to a simmer over medium heat and simmer, uncovered, for
    about 10 minutes or until sauce thickens slightly. Return chicken to
    skillet. Let cool. Place in container and store in the refrigerator.

    Cook pasta in lots of boiling, salted water until Al dente.Immediately immerse in a large bowl of ice water to cool down. Drain. Place in a container and store in refrigerator. Reheating: Heat chicken in sauce in microwave or on stove top over medium heat. Stirring often.
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