Creamy Chicken Pasta with Sun-Dried Tomatoes

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1/4 cup Basil, fresh
  • 1 Shallot, large
  • 1/4 cup Sun dried tomatoes

• Pasta & Grains

  • 1 (9 oz. package Fettuccine or linguine, fresh

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/3 cup Heavy whipping cream
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on culinaryhill.com

Description

Ingredients

• 1 (9 oz.) package fresh fettuccine or linguine
• 2 teaspoons olive oil
• ¼ cup sun-dried tomatoes
• 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 1 large shallot, finely chopped
• ½ cup dry white wine
• 1/3 cup heavy whipping cream
• ¼ cup fresh basil, chopped
• ¼ cup shredded Parmesan cheese, plus more for garnish
• Salt and freshly ground black pepper

Directions

• Bring four quarts of water to a boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots are softened, about 5 minutes. Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and serve.