Name: Sun-dried Tomato–Chicken Spaghetti
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. spaghetti -; 1 lb. Boneless Skinless Chicken Breast -; 2 tbsp. extra-virgin olive oil, plus more for drizzling -; Freshly ground black pepper -; 1 clove garlic, minced -; 1 large heirloom tomato, chopped into 1/2" pieces -; 1/2 c. sun-dried tomatoes -; 1/2 c. heavy cream -; 1/2 c. freshly grated Parmesan, plus more for garnish -; 1/2 c. chopped fresh basil, plus more for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sun-dried Tomato–Chicken Spaghetti

1. Kosher salt -

2. 1 lb. spaghetti -

3. 1 lb. Boneless Skinless Chicken Breast -

4. 2 tbsp. extra-virgin olive oil, plus more for drizzling -

5. Freshly ground black pepper -

6. 1 clove garlic, minced -

7. 1 large heirloom tomato, chopped into 1/2" pieces -

8. 1/2 c. sun-dried tomatoes -

9. 1/2 c. heavy cream -

10. 1/2 c. freshly grated Parmesan, plus more for garnish -

11. 1/2 c. chopped fresh basil, plus more for garnish -

How to cook deliciously - Sun-dried Tomato–Chicken Spaghetti

1. Stage

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1 cup pasta water, then return to pot.

2. Stage

Meanwhile, preheat a grill pan over medium-high heat. In a medium bowl, drizzle chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 5 to 7 minutes on each side, then transfer to a plate and loosely cover with foil.

3. Stage

In a large skillet over medium heat add 2 tablespoons olive oil and garlic; cook until garlic is softened, 3 minutes. Add all tomatoes and season with salt and pepper. Stir with a wooden spoon over medium-high heat for 5 minutes. Stir in heavy cream and Parmesan, then toss spaghetti and basil with sauce.

4. Stage

Serve pasta on a large platter. Garnish with more Parmesan and basil.