2 tablespoons olive oil
3-4 boneless, skinless chicken breasts
2 tablespoon unsalted butter
1 small onion, chopped fine
2 cloves garlic, minced
1/2 cup sundried tomatoes, packed in oil, rinsed, patted dry and minced
14 1/2 ounce can diced tomatoes (I used a jar of tomatoes from my CSA farmer)
1 cup half and half
1 pound penne
1/4 cup fresh basil, chopped
Ground black pepper
1. Bring 4 quarts salted water to boil in large pot. Add pasta and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot.
2. Meanwhile, heat oil in a large skillet over medium heat and cook chicken for 10 minutes a side or until done. Remove chicken and cut into small pieces. Melt butter in the same skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sundried tomatoes, diced tomatoes, cream, and chicken. Increase heat to medium-high and simmer until slightly thickened, about 5 minutes.
3. Add sauce and basil to pot with pasta and toss to combine, adding reserved pasta water as needed if the sauce is too dry. Season with salt and pepper. Serve.
This recipe is from Cook's Country June/July 2007. The original recipe didn’t call for chicken but I wanted to add a protein to make it a full meal. Art and I both had seconds and found this meal very satisfying. This recipe is definitely a keeper and it will make a good meal when I need something quick and easy in the future.