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July 19, 2010

Recipes | Pasta with Chicken and Sundried Tomato Cream Sauce

Target is now carrying a line of Giada De Laurentiis' cookware and specialty food items. Using her Fusilli pasta and sundried tomato sauce I created a great dinner - Pasta with Grilled Chicken, Mushrooms, and a sundried tomato cream sauce.

1 pound of fusilli pasta
1 pound of chicken breast
1 cup of mushrooms, sliced
3 cloves of garlic, minced
3 tablespoons of sundried tomato pesto sauce
1/4 cup of cream
2 tablespoons of olive oil
salt & pepper
parmesan cheese
fresh basil

Prepare the chicken for the grill by drizzling it with olive oil and sprinkling it with salt & pepper. Grill the chicken for about 5 to 7 minutes on each side. Let it sit for 10 minutes, then slice it into 1/4 inch thick strips. Set aside. (Can be done before hand, or can use leftovers!)

Prepare a large pot of salted boiling water for the pasta. When you put in the pasta, you can begin the sauce.

In a separate saute pan, add olive oil and mushrooms. Cook for about 3 minutes, then add garlic. Next, add the sundried tomato pesto - stir and coat the mushrooms and chicken. Add in heavy cream and stir - mixing the pesto and cream. Add about 1/2 cup of the pasta water to thin pesto and cream. Bring to a slow boil and reduce sauce until it has thickened.

When the pasta is done take it directly from the water and put it into the sauce, tossing it. Add the chicken. Season with salt & pepper, if necessary. Garnish with parmesan cheese & fresh basil.

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