Rosemary chicken strips with sun-dried tomatoes Recipe

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1 vote | 2631 views

Rosemary, sun-dried tomatoes, and garlic make this chicken and pasta combo wonderfully flavorful.

Easy note: Sun dried tomatoes must be reconstituted before use. The best way is simply to boil enough water to cover the dried tomatoes. Once boiling, add the tomatoes, stir, and immediately drain in a colander. Allow to stand for five minutes, then cut into julienne strips.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.54 view details
  • 1 tbs olive oil
  • 400 g chicken breast strips
  • 3 - 4 cloves garlic, peeled and sliced thin or minced
  • 10 sun-dried tomatoes, plumped in water and sliced thin
  • 3 cups sour cream (or half and half)
  • 1 chicken bouillon cube
  • 2 tsp finely chopped fresh rosemary, finely chopped, or 1 tsp dried
  • Black pepper to taste
  • 400 g pasta, dried maccheroni or other shape dried pasta
  • 4 tbs Parmesan cheese, grated

Directions

1.
In a large saucepan, heat olive oil over medium-high heat. Add chicken and sauté quickly to sear, or until lightly browned.
2.
Reduce heat and add garlic and sun-dried tomatoes; sauté for a moment, until garlic is beginning to colour.
3.
Add sour cream, bouillon cube, and rosemary, stir well. Simmer until sauce has thickened to heavy cream consistency and no more, about 5 minutes. Add pepper. Cover and turn off heat.
4.
Cook pasta as directed. Drain and add to sauce. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side.
5.
Add Parmesan and serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 431g
Recipe makes 4 servings
Calories 924  
Calories from Fat 434 47%
Total Fat 49.25g 62%
Saturated Fat 23.88g 96%
Trans Fat 0.1g  
Cholesterol 145mg 48%
Sodium 482mg 20%
Potassium 832mg 24%
Total Carbs 82.96g 22%
Dietary Fiber 3.9g 13%
Sugars 8.95g 6%
Protein 36.98g 59%
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