Chicken with Sun-dried Tomatoes and Pasta

Chicken with Sun-dried Tomatoes and Pasta
  • 8 ounces ziti or farfalle
  • Salt, for pasta water
  • 3 medium-sized chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons butter
  • 4 ounces mixed fresh mushrooms, sliced
  • ⅛ teaspoon cracked red pepper
  • 2 roasted garlic cloves, smashed and chopped
  • 1 small shallot, finely chopped
  • ¾ cup heavy cream
  • 1 cup chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • ¼ cup shredded Asiago cheese
  • ½ – ¾ cup oil-packed sun-dried tomatoes, sliced thickly
  • 1 cup baby spinach, stems removed
  • ¼ cup basil leaves, sliced
  1. Fill a large stock pot with water and add plenty of salt to flavor the ziti.
  2. Pound fresh chicken breasts to about an inch thick for even cooking.
  3. Salt and pepper chicken on both sides.
  4. In a large skillet, heat EVOO over medium heat, taking care not to burn the oil.
  5. Cook the chicken, flipping until chicken is cooked through.
  6. Remove chicken and reserve chicken drippings in pan.
  7. Melt butter in the skillet and add garlic and chopped shallot, stirring for about 1 minute until translucent.
  8. Add fresh mushrooms and stir for about 2 minutes.
  9. In the same pan, add Asiago, Parmesan and sliced sun-dried tomatoes.
  10. Slowly stir in the cream and chicken broth and bring to a simmer for about 3 minutes.
  11. When the cream sauce has thickened, add pasta and spinach. Stir gently until the spinach has wilted.
  12. Divide the pasta into 3 equal portions, top with chicken breasts and cover chicken with cream sauce.
  13. Garnish with freshly grated Parmesan and basil.
  14. Serve.