Written by Kate Tietje
You know those days when everything slips away from you, and before you know it, it’s dinner time, and you don’t have a solid plan? Yeah, you know what I’m talking about. I needed a quick dinner meal — I realized I’d waited too long when my husband asked if we were planning to eat dinner today. Oops, yes.
Thankfully, I had this recipe up my sleeve. This meal sounds and tastes gourmet yet is easy and fairly quick to assemble. Besides a pot to cook the pasta, the rest is a one-dish deal. Plus, it makes use of really rich, nourishing ingredients. What could be better?
Chicken and Pasta with Creamy Sundried Tomato Sauce
Ingredients:
- 1 lb. chicken breast, thinly sliced
- 3 tbsp. butter
- 1/2 tsp. basil
- 1/2 tsp. sea salt
- 1/2 tsp. onion powder
- 2 cloves garlic, minced
- 1 small yellow onion, sliced thinly
- 2 tbsp. sundried tomatoes, diced
- 1 bay leaf
- 1/2 cup chicken stock
- 1/2 cup whole milk
- 8 oz. spaghetti (I use Einkorn)
Directions:
Step 1: Melt the butter in a skillet. Add the chicken and sprinkle with salt, onion powder, and basil. Then, add the onions and garlic to the pan around the chicken.
Step 2: Cook the pasta according to package directions.
Step 3: Cook the chicken and spices until the chicken is lightly browned on each side, roughly 5 minutes per side.
Step 4: Remove the chicken from the pan and add the sundried tomatoes.
Step 5: Add the bay leaf and the chicken stock.
Step 6: Add the milk.
Step 7: At this point, allow the sauce to simmer over low heat until it’s reduced by about half. Then, it’s ready to serve. Pour the sauce over the pasta and set the chicken on the side. Simple!
Chicken and Pasta with Creamy Sundried Tomato Sauce
Ingredients
- 1 lb. chicken breast thinly sliced
- 3 tbsp. butter
- 1/2 tsp. basil
- 1/2 tsp. sea salt
- 1/2 tsp. onion powder
- 2 cloves garlic minced
- 1 small yellow onion sliced thinly
- 2 tbsp. sundried tomatoes diced
- 1 bay leaf
- 1/2 cup chicken stock
- 1/2 cup whole milk
- 8 oz. spaghetti I use Einkorn
Instructions
- Melt the butter in a skillet. Add the chicken and sprinkle with salt, onion powder, and basil. Then, add the onions and garlic to the pan around the chicken.
- Cook the pasta according to package directions.
- Cook the chicken and spices until the chicken is lightly browned on each side, roughly 5 minutes per side.
- Remove the chicken from the pan and add the sundried tomatoes.
- Add the bay leaf and the chicken stock.
- Add the milk.
- At this point, allow the sauce to simmer over low heat until it's reduced by about half. Then, it's ready to serve. Pour the sauce over the pasta and set the chicken on the side. Simple!
Since we discovered my husband’s Celiac, I’ve been hesitant to make pasta because gluten-free pastas are kind of gross. It really has to be all about the sauce. I think this sauce would make anything taste good 🙂
Courtney, have you tried Tinkyada brand? When I went GF years ago, I switched all my pastas to Tinkyada (I mostly buy spirals, fettucine and spaghetti) and nobody noticed!! Even though I’m mostly grain-free now, I still make the rice pasta for my family.
This was a neat idea. I usually have a bag of frozen fish around (mahi-mahi for the adults, fish sticks for the kids), some frozen veggies and potatoes to make mashed potatoes. That tends to be my go-to meal. Otherwise I have leftovers from night before or I have a plan on what I’m cooking… otherwise I’m completely lost!
I like Tinkyada brand gf brown rice pasta or Trader joe’s organic brown rice pasta. Taste just like “regular” pasta and is a great occasional treat!
Looks yummy, Kate!