Name: Sun-Dried Tomato Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Kosher salt -; 10 oz. angel hair -; 1 tbsp. extra-virgin olive oil -; 2 boneless skinless chicken breasts -; Freshly ground black pepper -; 2 cloves garlic, minced -; 1/4 c. oil-packed sun-dried tomatoes, chopped -; 1 tbsp. dried oregano -; 2 tbsp. all-purpose flour -; 1 c. milk -; 1/2 c. low-sodium chicken broth -; 2 tbsp. tomato paste -; 1 c. freshly grated Parmesan, plus more for garnish -; 2 oz. cream cheese -; 1/4 c. chopped fresh basil, plus more for garnish -

Ingredients for - Sun-Dried Tomato Alfredo

1. Kosher salt

2. 10 oz. angel hair

3. 1 tbsp. extra-virgin olive oil

4. 2 boneless skinless chicken breasts

5. Freshly ground black pepper

6. 2 cloves garlic, minced

7. 1/4 c. oil-packed sun-dried tomatoes, chopped

8. 1 tbsp. dried oregano

9. 2 tbsp. all-purpose flour

10. 1 c. milk

11. 1/2 c. low-sodium chicken broth

12. 2 tbsp. tomato paste

13. 1 c. freshly grated Parmesan, plus more for garnish

14. 2 oz. cream cheese

15. 1/4 c. chopped fresh basil, plus more for garnish

How to cook deliciously - Sun-Dried Tomato Alfredo

1 . Stage

In a large pot of salted boiling water, cook angel hair until al dente, 2 minutes. Drain and set aside.

2 . Stage

Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until seared and no longer pink, 10 minutes per side. Transfer chicken to a cutting board to let rest 5 minutes, then cut into 1" pieces.

3 . Stage

Add garlic to skillet and cook until fragrant, 1 minute, then add sun-dried tomatoes and oregano and stir until combined. Add flour and stir until golden, 1 minute, then pour in milk and chicken broth and bring to a simmer. Let thicken 2 minutes, then stir in tomato paste, Parmesan, and cream cheese and stir until combined and warmed through. Stir in basil.

4 . Stage

Add cooked angel hair and chicken and toss until fully combined.

5 . Stage

Garnish with basil and Parmesan and serve.