Chicken Sun-Dried Tomatoes Pasta in wine sauce is a killer dish you can’t say no to. You’ll need less than 30 minutes cooking time once you have prepped your ingredients.
I suggest a deep, hard-anodized or cast iron skillet for this recipe. Using this type of pan insures a nice fond which enhances the flavor of the sauce.
Chicken Sun-Dried Tomatoes Pasta Recipe
2 Tablespoons all-purpose flour
1/2 teaspoon ground sage
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
2 (about 1 pound) boneless chicken breast halves, cut into 1-inch cubes
3 teaspoons olive oil, divided use (see Notes)
1 medium sweet onion, diced
1 carrot, peeled, cut into matchstick-size pieces
1/2 cup white wine
1/4 cup chicken broth
1 cup frozen or fresh thin green beans, cut into 1-1/2 to 2-inch lengths
1/4 cup finely chopped oil-packed sun-dried tomatoes
2 medium garlic cloves, minced
1/2 teaspoon fennel seeds
1/2 pound linguine pasta, cooked al dente in salted water
1/4 cup grated fresh Parmesan cheese
Place flour, sage, kosher salt, and pepper in a large zip-top bag. Squish to combine. Add chicken cubes and toss to coat.
(Now is the time to start boiling the pasta. It should be done at the same time as the chicken.)
Place a large, heavy, deep skillet over medium heat. Add 2 teaspoons of the olive oil to the hot pan and swirl to coat. Add sweet onions and carrots. Saute for 3 minutes, stirring often.
Increase heat to medium-high. Add remaining 1 teaspoon of olive oil and the chicken to the skillet. Cook until lightly browned. Carefully pour in the white wine. Cook for 2 minutes, scraping up any browned bits, then stir in the chicken broth, green beans, sun-dried tomatoes, garlic, and fennel seeds. Cook an additional 3 minutes, stirring often.
Add chicken and vegetables to the cooked pasta, along with the Parmesan cheese. Toss to coat. Serve hot.
Yield: 2 to 4 servings
• For added flavor, substitute the oil from the sun-dried tomatoes for the olive oil.
Chicken Sun-Dried Tomato Pasta Recipe Photo ©2020 Peggy Filippone