Thursday, September 18, 2008

Pasta with Chicken, Broccoli, and Sundried Tomatoes

After a long, busy week and before a long, busy weekend; I wanted to make a substantial meal that Chuck and I could enjoy together. I found this recipe over on Celeste's blog and after tweaking it a bit came up with the meal that I was looking for.

The original recipe does not call for white wine, and I did not use it when I made this, but after tasting the sauce I realized that it needed a little more depth and flavor. Be generous with the wine if you would like, just make sure that you simmer down accordingly. Also be generous with the cheese, if you want it creamier, then go crazy with the type of cheeses you use! A combination of Asiago, Parmesan, and mozzarella can never go wrong.

This has a lot of steps and takes a bit more time than say, salsa chicken, but the end result is worth it. A light, garlicky sauce over a bright array of vegetables, chicken, and pasta!

Pasta with Chicken, Broccoli, and Sundried Tomatoes
adapted from Sugar & Spice
Makes 3-4 servings

1 pound boneless, skinless chicken breasts
kosher salt and coarse ground pepper
1 teaspoon plus one tablespoon extra virgin olive oil
1/2 medium yellow onion, chopped
4 ounces oil-packed sundried tomatoes, patted dry and sliced into 1/4 inch strips (you can buy them julienned)
5-6 medium garlic cloves, minced
pinch red pepper flakes
1/2 cup chicken broth
1/4 cup dry white wine
3/4 pound broccoli crowns, cut into one-inch pieces
8 ounces rotini pasta
2 tablespoon fresh basil, chopped
1/4-1/2 cup Asiago cheese, grated
Parmesan cheese, grated

Bring two quarts water to boil in medium saucepan for broccoli and pasta.

Pat chicken dry and season with salt and pepper. Heat 1 teaspoon of olive oil in large skillet over medium-high heat. Add chicken and cook until browned on first side, about 5 minutes. Flip chicken over and reduce to medium-low heat. Add 1/2 cup water and cover, continuing to cook until chicken is no longer pink, about 10 minutes. An instant read thermometer placed in the thickest part of the chicken should read about 160 degrees.

Transfer chicken to a cutting board. When cool enough, cut into bite-size pieces and set aside.

Pour off any water left in skillet and add onion, sundried tomatoes, garlic, red pepper flakes, 1 tablespoon olive oil, and pinch of salt. Turn heat to medium and cook until onions begin to soften, about 4 minutes.

Stir in broth and wine and continue to cook, covered, until tomatoes have softened, about 2 minutes. Remove lid and simmer on medium-low heat until mixture has thickened slightly, 3 to 5 minutes; cover and set aside.

Meanwhile, stir pinch of salt and broccoli into boiling water. Cook until broccoli is bright green and tender, but still crisp, 1 to 2 minutes. Using slotted spoon, transfer broccoli to a large paper towel lined plate, set aside to cool.

Return water to boil, stir in pasta and cook until al dente, about 6 minutes. Drain pasta, reserving about 1/4 cup of pasta water.

Gently stir chicken, broccoli, basil, and Asiago cheese into sauce mixture. Stir in pasta, adding pasta water if necessary to loosen sauce. Top with grated Parmesan cheese.


What's Cookin Chicago said...

That looks delicious and so colorful! I love rotini pasta... its great to pick up sauces and flavors :)

Anonymous said...

Oh yum! I saw this in celeste's blog too. I'm going to have to make it now - being that it's all my favorites. :)

~Amber~ said...

It looks delicious.

Celeste said...

Yay! I'm glad that you enjoyed this's one of my favs!