Creamy Sun-Dried Tomato Pasta
We never shy away from a good pasta dish at The Good Bite and for good reason. Imagine not being able to enjoy this delicious and creamy Sun-Dried Tomato Pasta. We’ve used healthier alternatives, such as semi-skimmed milk, rather than double cream, to keep the calories reasonable but the taste amazing and pasta super creamy.
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Cook: 30 MINS
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Cover and bash chicken breast to 1” thickness, then season with garlic granules, smoked paprika, salt and pepper. Make sure all chicken breast is coated in seasoning before heading over to the hob.
Pour 1.5 tbsp of olive oil from the jar of sun-dried tomatoes into a large non-stick pan and add seasoned chicken breasts. Sear for 4-5 mins each side, the seasoning should create a slight crust on the outside, if chicken breast looks good on the outside, but is still undercooked in the middle, then bake for 5-10 mins at 200°C/ 400°F.
Once cooked, remove chicken from pan and add shallot. Cook for 3-4 mins until soft, then add garlic and cook for 1 min. Add sun-dried tomato, tomato puree, chilli flakes and oregano and stir until combined, then add semi-skimmed milk. Bring pan to a simmer on medium/ high heat and allow sauce to thicken, stirring regularly.
Meanwhile, get your pasta onto cook. Cook until al dente and reserve some pasta water when draining pasta.
Once sauce has reduced by roughly half, add cooked pasta to pan and stir to combine. Add light cream cheese and approx a tbsp of pasta water, stir until pasta is glossy and completely coated with sun-dried tomato sauce.
Slice chicken breast and divide into quarters, then serve immediately with pasta. Top grated parmesan and with basil leaves.
Nutritional Info
Per serving:
Cals – 524
Carbs – 65g
Fat – 13g
Protein – 35g
Ingredients
Serves 3-4
For the pasta:
- 1.5 tbsp of olive oil, we used olive from the sun-dried tomato jar, you can use normal Extra virgin olive oil instead.
- 1 shallot - finely chopped.
- 2-3 cloves of garlic - finely chopped.
- 1/2 tsp of chilli flakes.
- Tsp of oregano.
- 2 tbsp of tomato puree.
- 75g of sun dried tomatoes - chopped.
- 350ml of semi skimmed milk.
- 50g of light cream cheese.
- 300g of fusilli pasta.
- Grated parmesan, to top.
- Fresh basil leaves - to garnish.
For the chicken:
- 2 chicken breasts (approx 350g)
- Tsp of Garlic granules.
- Tsp of smoked paprika.
- Tsp of smoked paprika. Salt and pepper, to taste.
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