R-028
Sun-Dried Tomato Pasta
Creamy linguine with chicken, spinach, Parmesan, and sun-dried tomatoes.
Servings6
Prep15 min
Cook45 min
Total1 hr
LevelIntermediate
Ingredients
- 1 jar sun-dried tomatoes in oil
- 1 lb boneless skinless chicken breasts
- 1 1/2 tsp salt, divided
- 3/4 tsp black pepper, divided
- 1/2 medium yellow onion, diced
- 1 can tomato paste
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- 1 1/2 cups chicken broth
- 1 lb linguine
- 4 oz cream cheese
- 1 bag baby spinach
- 1 cup Parmesan
Cooking Steps
- Bring a large pot of salted water to a boil.
- Drain the sun-dried tomatoes and reserve the oil.
- Slice the chicken into 1/2-inch-thick pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 2 tablespoons reserved tomato oil in a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes, until lightly golden, then move it to a plate.
- Add 2 more tablespoons tomato oil to the skillet over medium heat.
- Cook the onion with the remaining salt and pepper for 3–5 minutes.
- Add tomato paste, garlic, lemon zest, and red pepper flakes and cook for 1 minute.
- Whisk in the chicken broth and simmer over medium-low for about 10 minutes, reducing by one-third.
- Cook the linguine according to package directions.
- Reserve 1 1/2 cups pasta water, then drain.
- Stir the cream cheese, sun-dried tomatoes, and spinach into the sauce.
- Cook for 2–3 minutes, until the cream cheese melts and spinach wilts.
- Remove from heat and add Parmesan, pasta, and chicken.
- Toss with about 1/2 cup pasta water, adding more as needed for a smooth sauce.
- Serve with extra Parmesan.
Pairs Well With
Roasted Asparagus
Garden Salad
Garlic Bread