This Chicken with Sun-dried Tomato Sauce is sure to become a go-to weeknight meal. Serve it over farfalle with peas for an easy meal.
Author Christin Mahrlig
1garlic clove,pushed through a garlic press
3tablespoonssun-dried tomato slivers in oil
1tablespoonof oil from the jar of sun-dried tomatoes
1/4to 1/2 teaspoon crushed red pepper
4boneless, skinless chicken breasts,flattened into an even thickness
1(8-ounce) boxfarfalle or pasta of your choice,cooked to al dente
Melt butter in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute.
Gradually stir in 1/2 cup chicken broth, whisking well to avoid clumps. Add cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.
Place sun-dried tomato oil in the skillet and heat over medium-high heat. Saute chicken in oil until browned and cooked through, approximately 4 minutes per side. Transfer to a plate and keep warm.
Add remaining 1/4 cup chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is sufficiently warmed.
Toss pasta and peas together and divide between 4 plates. Top with chicken breast and sauce.
This recipe originally appeared on spicysouthernkitchen.com