Whole grain pasta tossed with tender pieces of chicken, onions, garlic and sun dried tomatoes sautéed in a reduced white wine and creamy parmesan cheese sauce…is magnificent!
So I decided to make a pasta dish and incorporate some thin chicken cutlets I had on hand, along with 2 different pastas in the pantry, whole grain penne and a curly pasta called Gemelli. I really like mixing the two pastas, because it helps me to “hide” the healthier pasta so no one will notice. I know it sounds ridiculous, but it works!
The chicken is easily sautéed with the vegetables and wine; absorbing all the savory flavors from the wine and sun dried tomatoes making this dish so tasty, everyone will be asking for seconds! You can bet on it!
This pasta dish turned out really fantastic! Everyone so enjoyed it for dinner, even my picky eaters didn’t complain. I love this dish because it’s very easy to whip up for lunch or dinner that has the carbs and protein all in one recipe. Try it!
Pasta with Chicken & Sun Dried Tomatoes in a Creamy Wine Sauce
- 1/4 cup olive oil
- 2 tbsp. butter
- 1/2 onion – chopped
- 4 garlic cloves – chopped
- 1/8 tsp. crushed red pepper
- 4 sun dried tomatoes- chopped
- 2 thin chicken cutlets – cut into 1-2 inch pieces
- 1/4 tsp. salt
- 1/2 cup white wine
- 1/2 cup half & half
- 1/4 cup chicken broth
- 1/3 cup parmigiana grated cheese
- 1/2 pound Gemelli Pasta
- 3 cups Whole Grain Penne Pasta
- fresh ground pepper
In a large skillet. On medium heat, heat olive oil and melt butter.
Add onion, garlic, sun dried tomatoes, and crushed red pepper.
Sauté for a few minutes until onion becomes translucent.
Add the chopped chicken, the salt and pepper.
Stir until chicken is fully cooked. About 3 to 5 minutes.
Add the white wine and simmer for about 2 minutes.
Add the cream and turn off the heat.
In the meantime, in a large sauce pot filled with water.
Bring water to boil.
Add some salt to the water and add both pastas.
Cook the pasta according to the directions on the package, or until al dente.
Using a large slotted ladle or a mini colander, gently pull the pasta, drain, and transfer directly into the skillet with the cream sauce.
Turn the heat back on under the skillet. Turn heat onto the lowest setting.
Add the 1/4 cup of chicken broth.
Gently stir the pasta with the cream mixture for about 2 minutes.
Add the parmigiana cheese and stir until well incorporated. Here you can add more cream or more chicken broth, if you like you have more creamy sauce.
Add some fresh ground pepper. Transfer pasta to bowls and serve immediately.