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Sundried Tomato, Chicken and Garlic One-Pot Pasta

Sundried Tomato, Chicken and Garlic Pasta is a flavorful, bright one-pot pasta with the sweetness of sundried tomatoes and pungent earthiness of garlic.

Sundried tomatoes were the darling of the 80s and 90s. They were on the menus of restaurants all over. Used as a garnish, an ingredient and a flavor booster, this Mediterranean food provided the best of tomato flavor in the months when finding a tasty tomato (ie: right now) is near impossible.

It’s probably no surprise, then, that they featured in the Friends cookbook, one of many created in the 90s based on hit shows. A recipe in that cookbook for sundried tomato pasta became my first signature dish. I made it for dinner parties and special occasions. My friends raved over it, in all it’s sundried tomato, garlic, basil glory.

Maybe they were just being nice, but to a college kid who couldn’t cook and hadn’t taken home-ec, it was enough to encourage me to make it again and again.

This recipe, from my latest cookbook One-Pot Pasta, pays homage to that memory. It’s a more sophisticated (and yet still simple, quick and easy) version of the dish I made over and over again in the late 90s and early 2000s.

And while chefs may not eschew this ingredient as passe, I still love sundried tomatoes. Well, as long as they are good sundried tomatoes. Bad sundried tomatoes — ones that are coated in salt (just no), for instance — are b-a-d.

I’ve always preferred dried ones not packed in oil (though after reading the article in Taste, I might be persuaded to try the oil-packed ones again). Be sure, when you purchase, you buy imported ones from Italy, which are made the classical way: by actually being dried in the sun. Dehydrated tomatoes sold domestically as sundried tomatoes just aren’t the same.

To make this one-pot pasta, start by cooking the chicken. You’ll toss it with flour and then brown it in butter. Once the chicken is fully cooked, remove it from the pan.

Then add the pasta, water, white wine, garlic and sundried tomatoes to the pot. Cook it all together until the pasta is tender — that takes 12 to 14 minutes.

Then mix the chicken and fresh basil in.

This is delightful as-is, but you could also add a sprinkling of parmesan or romano, if you like.

This flavorful, bright one-pot pasta with the warm, sweetness of sundried tomatoes and pungent earthiness of garlic is perfect for enjoying with dinner guests — or just the family. It’s also a lovely make-ahead meal that reheats well.

Sundried Tomato, Chicken and Garlic Pasta

Sundried Tomato, Chicken and Garlic Pasta

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Sundried Tomato, Chicken and Garlic Pasta is a flavorful, bright one-pot pasta with the warm, sweetness of sundried tomatoes and pungent earthiness of garlic.

Ingredients

  • 1 tbsp unsalted butter
  • 1 lb chicken tenders, , cut into 1-inch pieces
  • 1 tbsp flour
  • 8 oz farfalle
  • 2 cups water
  • ¼ cup white wine
  • 4 cloves garlic, , minced
  • 3 oz thinly sliced sundried tomatoes
  • 2 tbsp fresh basil, , sliced

Instructions

  1. Melt the butter in a pot over medium heat. Meanwhile, stir together the chicken, flour and a little salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until cooked through - about 8-10 minutes.
  2. Remove the chicken to a bowl and set aside.
  3. Add the farfalle, water, white wine, garlic and sundried tomatoes to the pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 12-14 minutes, until tender.
  4. Remove from heat. Stir in the chicken and basil. Taste and adjust seasoning as desired.

Notes

Recipe tip: Can't find raw chicken tenders? Substitute chicken breast. Cut it into 1-inch cubes before using.

This recipe comes from my cookbook One-Pot Pasta, published by Rockridge Press. One-Pot Pasta is available where books are sold including indie bookstores. Signed copies are available from The Briar Patch in Bangor, Maine.


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Kate

Monday 25th of February 2019

I'm with you on the dried versus oil variety. The oil ones are just too oily!

Carrie @ Poet in the Pantry

Sunday 24th of February 2019

I love sundried tomatoes--I don't care if they're out of fashion! This dish sounds (and looks) delightful! I love that it evolved from a treasured memory of early culinary success.