Introduction: Summer Sun-Dried Tomato Pasta
Things You’ll Need
- Pasta Shells
- Chicken Breasts
- Italian Dressing
- Sun-dried Tomatoes(Not in oil)
- Tomato Sauce (8 ounce can)
- Fresh Basil
- Olive Oil
- Non-Fat Plain Greek Yogurt
- Parmesan Cheese
- Sour Cream
- Spices(Garlic powder, oregano, salt, black pepper, crushed red pepper)
Step 1: Process the Sauce
Tip #1 Cook pasta al dente! Be sure not to overcook.
Start by marinating chicken breasts for at least 2 hours in your favorite Italian dressing. Grab the food processor and place in about 2 cups of sun-dried tomatoes, a hand full of fresh basil, and about 6 cloves of garlic.
Start to blend. While blending add in olive oil, tomato sauce, and a little bit of hot water until it is the desired thickness.
Should be pretty thick. Then continue to add in about 2 tablespoons of Greek yogurt and sour cream.
Step 2: Seasoning
Tip #2 Taste Taste Taste.
Bring a pot of salted water to a boil and add in pasta. Next begin to grill chicken. While chicken and pasta are cooking add the sauce into a large skillet, and now season with spices listed above. Taste the sauce and add in about two tablespoons of brown sugar to cut the acidity. Stir in another cup of water and let it sit on low heat.
Step 3: Serving and Suggestions
Tip #3 Let the chicken rest before slicing into it.
Strain pasta once al dente. Remove chicken from grill, let it rest, and slice it up. Now toss pasta, sauce, and grilled chicken all together. Cut fresh basil into ribbons. Garnish with basil, crushed red pepper, and some Parmesan cheese.
- Pair with a nice red wine.
- Add in more crushed pepper for some extra spice!
- Great with linguine as well!
***For this recipe and more like it check out my food blog at Everythingbutfish.tumblr.com