Tuscan Chicken with Sun-Dried Tomato Pasta

Italian · 40 min · Chicken · high-protein

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Ingredients

• 4 pieces Boneless, skinless chicken breasts
• to taste Salt and black pepper
• 2 tbsp Olive oil
• 3 cloves Garlic cloves
• ½ cup Sun-dried tomatoes in oil
• 1 cup Cherry tomatoes
• ¼ cup Fresh basil
• 12 oz Pasta (penne or rigatoni)
• ½ cup Parmesan cheese, grated

Method

1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.
3. Add sun-dried tomatoes (drained if in oil) and cherry tomatoes. Cook for 5 minutes until tomatoes soften.
4. Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
5. Slice cooked chicken and return to the skillet with the tomato mixture. Add cooked pasta, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
6. Stir in chopped fresh basil and grated Parmesan cheese. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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