Sundried Tomato, Parmesan & Chicken Pasta

great warm or cold

Here’s a pasta dish you won’t get sick of, yields a brilliant portion so you’ll either have meals for the week or feed a family of 7 and have leftovers for lunch.

Prep Time

40 min

Cook Time

Serves

20 min

THE FACTS

Stays fresh in the fridge for 4 days

Great serve cold

Great for pot luck gatherings

Extremely flavorsome

INGREDIENTS

500g diced chicken

250g sun-dried tomatoes

1 tbsp Italian seasoning

1.5 tsp paprika

Chilli flakes to taste

1 cup grated parmesan cheese

1.5 tbsp butter

2 diced shallots (scallions)

4 diced garlic

1.5 cups reserved pasta water

600ml heavy cream

3 cups pasta

1 tbsp dijon mustard

Juice of 2 lemons

3 large handfuls of baby spinach

Simplified Recipe Card

When learning not to dispose of the sun-dried tomato oil it was a dahhh moment. By cooking your chicken in the oil you have a flavour that sings with every chew.

Bite Size Look

Just a Sliver Tutorial

Real time Tutorial

9 min

METHOD

PREPARATION

1. Dice chicken into 2 centimeter squared cubes.

2. Shred parmesan cheese, use a fine tooth grater to allow the cheese to melt when added to the pan.

3. Dice shallots, cut the sun-dried tomatoes in small chunks and mince garlic.

4. Squeeze fresh lemon juice and cream into separate jugs ready to pour.

METHOD

1. Pour sun-dried tomato oil into a fry pan and add chicken, slightly under cook chicken (let’s call it medium well) as the chicken will continue to cook with the rest of the method.

2. Add Italian herbs, chilli flakes (if you want a little heat) and paprika. Sprinkle the Parmesan cheese over the chicken and stir until combined.

3. Remove chicken and place to the side, drain the oil off of the chicken and leave oil in the pan.

4. On a low heat add butter, diced shallots, garlic and if you want to further enhance the taste a little more Italian herbs and paprika.

5. After the pasta is almost at al dente reserve 1.5 cups of the paster water to place into the pan and bring the pan to a simmer.

6. Add a tablespoon of dijon mustard and slowly add your baby spinach to allow it to wilt so it doesn’t overcrowd the pan.

7. Drain the pasta returning 3/4th of it back to the pot and a little to the pan to add a little traction.

8. Add the sun-dried tomatoes (if you have fussy eaters leave the tomatoes large enough to pick out).

9. Stir in the lemon juice, cream and chicken and simmer to finish off the chicken approximately 10min.

10. Pour the pan mixture over the pasta in the pot mix while over a low heat.

PLATE UP

Scoop a generous portion into a bowl and add your chosen garnish and a few flavour enhancers such as salt, pepper, parmesan and chopped continental parsley.