Sun Dried Chicken Pasta

Sun Dried Chicken Pasta is an easy flavorful quick meal. This is a lovely dish for date night at home. It is easy to make and tastes delicious. Sometimes I add a small bag of frozen green peas for a little pop of extra color. This recipe serves great with a side salad, green veggies and artesian breads. I also like how well it re-heats. So it is perfect to bring to work the next day and the flavors deepen. My recipe quantities are for families, so feel free to cut in half for smaller households.

I love to make meals that are easy to make and are pretty quick to make. This recipe meets the criteria. It is filling and is a nice change to bland chicken. The sun dried tomato gives the dish that extra flavor that combines well with the creamy Alfredo sauce. I love the flavor profile of this dish. So, try something different and give this a try!

To see my available Party Label Bundle Downloads here: https://majorgates.com/product-category/party-bundles/

Don’t Forget To Follow Me On Pinterest!

For more delicious recipes, visit my Recipes section here: https://majorgates.com/category/recipes/

For another great recipe, try Chicken Parmesan here: https://majorgates.com/recipes/chicken-parmesan/

Ingredients

Recipe is for 3-5 people.

4 large chicken breasts
4 large shallots – sliced
2 cans (4 oz ea) of pieces and stems mushrooms
3 jars of Alfredo Sauce (15 oz ea) 425g
1 package of Sun Dried Julienne-cut tomatoes (3 oz)
1/2 cup of Sherry
2 boxes (2lbs) of Penne Pasta
1 teaspoon of coarse black pepper
1 teaspoon of dried sweet leaf basil
1 1/2 teaspoons of garlic powder or granulated garlic
1/2 teaspoon of dried Italian seasoning
Olive oil

Supplies

Bowl with lid
Sharp knife
Kitchen shears
Large deep frying pan
Stock pot
Strainer
Cooking Utensils

Directions For Sun Dried Chicken Pasta

In a large bowl or container, drizzle some olive oil over the chicken and mix with your hands. Then add the seasonings: garlic powder and coarse black pepper.

In a large stock pot, fill halfway with water and cook pasta as to package directions. So while the pasta is cooking or water is waiting to boil, you can make the sun-dried chicken sauce.
Next, chop up the shallots length wise and set to the side.

Now, add some olive oil to the bottom of the frying pan, just enough to cover it and heat the pan to medium-high heat. Then add in the shallots and saute for about 3-4 minutes.
While this is cooking, open up the cans of mushrooms (do not drain) and Julienne cut sun-dried tomatoes.

Then add in the marinated chicken and cook until the chicken changes from a fleshy color to white. This should take around 4-5 minutes on medium-high heat.

Now add in the mushrooms and sun-dried tomatoes and stir well. A sauce will form from adding the undrained mushrooms.

Continue cooking for another 3-4 minutes and add in the dried basil and Italian seasoning. Then add in one jar of the Alfredo sauce and mix. Be sure to give it a quick taste and add any additional seasoning if you like. Flavors will deepen the longer it sits and if you have leftovers the next day. Now bring back to a light boil and then turn off and cover. Allow it to sit for at least 5 minutes.

So once the pasta is cooked, add two jars of the Alfredo sauce and mix well. Turn the pot on low heat and heat just until the pasta with sauce is warmed. Then, spoon into a bowl or rimmed plate and top with the Sun Dried Chicken sauce. It is ready!