Chicken and Pasta with Creamy Sundried Tomato Reduction Sauce
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Chicken and Pasta with Creamy Sundried Tomato Reduction Sauce

admin February 6, 2014

I had hoped to post about marshmallows today, honestly.  I made some delicious marshmallow cream, that I thought would harden into beautiful marshmallows.  No such luck — they stayed jelly-like and odd-textured.  Only one of my children liked them.  Another wouldn’t try them, and another spit them out and said “Ew.”  And that kid normally likes everything.

Hopefully, I’ll get back to the drawing board and make another, better batch, when I can then share with you.  They are a nifty treat!

After that failure, I wasn’t sure what I would share with you today.  Most of my other kitchen adventures involved making various tinctures and other “medicines.”  I found myself needing a quick meal for dinner — I realized I’d waited too long when my husband asked if we were planning to eat dinner today.  Oops, yes.

This meal, which sounds and tastes gourmet, is easy, and fairly quick to put together.  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 Reduction 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 c. chicken stock
  • 1/2 c. whole milk
  • 8 oz. spaghetti (I use Einkorn)

Directions:

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.

sundried tomatoes

Add the bay leaf and the chicken stock.

chicken stock

Add the milk.

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!

What do you do when you need a quick meal?

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4 Comments

  1. 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 🙂

    Reply

    • 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!

      Reply

    • 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!

      Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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