Sun Dried Tomato Chicken Pasta

• Meat

  • 2 cups Chicken

• Produce

  • 2 tbsp Basil, fresh
  • 1 clove Garlic
  • 3 oz Sun dried tomatoes
  • 1/2 Yellow onion or shallot, small

• Pasta & Grains

  • 16 oz Linguine

• Baking & Spices

  • 1 heaping tbsp Flour
  • 1 pinch Salt

• Dairy

  • 1/3 cup Butter
  • 16 oz Hiland dairy heavy whipping cream

• Liquids

  • 1 cup Pasta water

Found on blackberrybabe.com

Description

Ingredients

• 16 ounce linguine
• 1/3 cup butter
• 1/2 small yellow onion or shallot, finely diced
• 1 clove garlic, minced
• 1 heaping tbsp flour
• 16 ounces Hiland Dairy Heavy Whipping Cream
• pinch of salt, pepper, oregano and parsley
• 3 ounces sun dried tomatoes
• 2 cups shredded chicken*
• 1 cup pasta water
• 2 tbsp fresh basil, minced
• optional: parmesan or mozzarella cheese

Directions

• Cook pasta according to package instructions. Reserve up to one cup of pasta water for later. In a large, non-stick skillet, melt butter over low heat. Add onion and saute for 2-3 minutes. Add garlic, saute for another minute. Add flour and stir quickly over low heat, until the mixture is well combined and foaming. Add cream and simmer for 4-5 minutes, stirring constantly, until it just starts to bubble. The sauce should thicken a bit. Add spices, sun dried tomatoes and chicken. Continue to stir for 1-2 minutes to soften dried tomatoes. Add cooked pasta to skillet, stirring with sauce to combine. If the sauce is too thick, slowly introduce some pasta water to loosen it up and get the pasta coated. I do 1/4 cup of pasta water at a time. Top with fresh basil and parmesan or mozarella cheese.