Sun dried tomatoes have been underrated for most of my life. I have no one to blame but myself as, for some reason, I assumed I just didn’t like them for years on end. Regardless of the reason, I’m glad those days are over!
Below you’ll find a recipe I adapted from this one. My version uses parmesean instead of goat cheese and quite a bit more garlic. You can never have too much garlic.
What You’ll Need::
- 2 chicken breasts, butterflied
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tsp extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1/2 cup thinly sliced sun dried tomatoes
- 4 cloves garlic, minced
- 1-1/3 cups sodium-reduced chicken broth
- 1/2 cup white wine
- 2 tbsp butter
- 12 oz whole wheat spaghettini or whole wheat capellini
- 5 cups baby spinach
- 1/2 cup shredded parmeasean
What to Do::
- Chop your onions, garlic, and basil
- Sprinkle chicken with half each of the salt and pepper.
- In large nonstick skillet, heat half of the oil over medium-high heat; brown and cook chicken until no longer pink inside, about 6 minutes.
- Transfer to cutting board; cut into pieces.
- Add remaining oil to pan and cook onion over medium heat until browned, about 5 minutes.
- Stir in sun-dried tomatoes and garlic; cook for 1 minute.
- Stir in chicken broth and wine & bring to a boil. Reduce heat and simmer for 2 minutes
- Stir in butter. Return chicken and any juices to pan; sprinkle with remaining salt and pepper.
- Meanwhile, cook pasta according to box directions. When it’s time to drain, reserve about 1/2 cup of the pasta water.
- Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat.
- Sprinkle with parmesean and serve immediately!