This sun dried tomato chicken pasta is so delicious, but totally effortless! We're letting those flavorful sun dried tomatoes and fresh basil do all the work, but the results will speak for themselves.
In a boiling pot of water, cook pasta according to package directions. Be sure to reserve a cup of the salty, starchy pasta water to thin your sauce at the end.
While pasta is cooking, heat olive oil in a large skillet. Season your chicken tenderloins and add to hot oil, cooking 3-4 minutes on each side until golden brown and internal temperature reaches 160°F.
Over low heat, combine olive oil, garlic and sun dried tomatoes. Cook, stirring frequently for one minute.
Stir in tomato sauce, wine, and red pepper, stirring well. Add heavy cream and reduce heat to simmer for 5 minutes, stirring occasionally. Pepper to taste.
Garnish with fresh basil and a little Parmesan cheese, if desired.
Notes
If you buy the dry package of sun dried tomatoes, usually in plastic, simply reconstitute in warm water for 30 minutes until soft and pliable. Drain and reserve the water to add flavor to stocks and sauces.
It’s best to use heavy cream in this recipe, not low fat or milk.
Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!