Main

Creamy Sun-dried Tomato Chicken Pasta

30 minServes 4Nutri-Score C€€

30 min

Main

recipe by

noaawilliams_

@noaawilliams_

what you need

4 people

garlic (minced)Produce3 pieces
sun-dried tomatoes (drained from oil, then sliced into smaller pieces)Pantry80 g
olive oil (from the sun-dried tomato jar)Pantry15 ml
chicken breast tenderloins (sliced)Meat275 g
salt (1/4 tsp)Spices1 g
paprika (1/4 tsp)Spices1 g
light cooking cream (1 cup)Dairy240 ml
mozzarella (grated or torn)Dairy65 g
pasta (high-protein pasta such as Vetta)Grains250 g
Italian herbs (1 to 2 tsp)Spices2 g
chilli flakes (1/4 tsp, plus extra to garnish)Spices1 g
pasta water (reserved from cooking the pasta)Other120 ml
basil (fresh, for garnish)Produce5 g

per serving

440kcal

what you’ll use

step by step

Sauté the garlic and sun-dried tomatoes
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and the drained sun-dried tomatoes and sauté for 1 minute until the garlic is fragrant.
- Remove the sun-dried tomatoes from the pan, leaving the oil behind.
Step 1
Cook the chicken
- Coat the sliced chicken with paprika and salt.
- Add the chicken to the pan and cook over high heat for a few minutes on each side.
- Remove the pan from the heat.
Step 2
Cook the pasta
- Cook the pasta according to the package instructions.
- Reserve some of the pasta water, then drain the pasta.
Step 3
Make the creamy sauce
- Slice the sun-dried tomatoes into smaller pieces and return them to the pan with the chicken.
- Add the cream, mozzarella and Italian herbs, bring to medium heat, then immediately reduce to a simmer.
- Stir constantly until the cheese melts and a creamy sauce forms, then simmer a couple of minutes for the flavours to combine.
Step 4
Combine and serve
- Add the cooked, drained pasta to the pan and stir to combine.
- Thin the sauce with a little reserved pasta water if it is too thick.
- Garnish with basil and chilli flakes and stir through.
Step 5