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Chicken with Sun-Dried Tomato Sauce

A creamy sun-dried tomato sauce coats seared chicken and tossed pasta for a quick weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon butter
  • 1 clove garlic pushed through a garlic press
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth divided
  • 1/2 cup heavy cream
  • 3 tablespoons sun-dried tomato slivers (in oil)
  • 1 tablespoon oil from the jar of sun-dried tomatoes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 boneless skinless chicken breasts flattened to even thickness
  • 8 ounce farfalle or pasta of your choice cooked to al dente
  • 1 cup peas cooked

Instructions

  • Melt 1 tablespoon butter in a large skillet over medium-high heat; add 1 pressed garlic clove and cook 30 seconds.
  • Stir in 1 tablespoon flour and cook 1 minute, then gradually whisk in 1/2 cup of the chicken broth until smooth.
  • Add 1/2 cup heavy cream, 3 tablespoons sun-dried tomato slivers, 1 tablespoon tomato oil, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4–1/2 teaspoon crushed red pepper; bring to a boil and cook 1 minute.
  • Pour the sauce into a small bowl and set aside, then wipe the skillet clean.
  • Add the tablespoon of sun-dried tomato oil to the skillet and heat over medium-high; sauté the flattened chicken breasts until browned and cooked through, about 4 minutes per side.
  • Transfer the cooked chicken to a plate and keep warm.
  • Add the remaining 1/4 cup chicken broth to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon.
  • Stir the reserved sauce back into the skillet, return the chicken to the pan, and warm through briefly; remove from heat.
  • Toss the cooked farfalle (8 ounces) with 1 cup cooked peas and divide among 4 plates; top each with a chicken breast and spoon the sun-dried tomato sauce over the top.

Equipment

  • Large Skillet
  • Wooden Spoon
  • Garlic press
  • Small Bowl
  • pot (for pasta)
  • meat mallet or rolling pin (for flattening chicken)

Notes

  • Flatten chicken for even cooking.
  • Use pasta water to loosen sauce if needed.
  • Adjust crushed red pepper to taste.