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Linguine with Chicken and Sundried Tomatoes from How to Make and Cook Pasta (A Philosophical Approach)

Category
side dishes
Cuisine
pasta
Source
Joe George
Prep Time
40 minutes
Number of Servings
2 servings
Ingredients
8 ounces diced raw chicken breast
1 tablespoon flour
3 tablespoon virgin olive oil
3/4 cup reconstituted sundried tomatoes, julienned
1 teaspoon minced garlic
1/4 teaspoon crushed hot pepper
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups chicken broth
1/2 recipe pasta dough, cut into linguine
1 tablespoon minced fresh parsley
1/4 cup grated Pecorino Romano cheese
Directions

Bring a large pot of water to a boil for the pasta.

Toss the diced raw chicken with the flour; pat off any excess flour. Heat the olive oil over high heat in a heavy skillet. Add the floured chicken and brown lightly on all sides. Add the sundried tomatoes, garlic, hot pepper, basil, salt, and black pepper; saute for a 2-3 minutes or until the garlic begins to brown. Stir in the chicken stock and simmer for 3 minutes or until it reduces and thickens slightly. Drop the pasta into the pot of boiling water. Cook the pasta for about three minutes--until al dente--and drain it thoroughly. Add the pasta to the sauce; toss it for a few minutes to insure that it is heated throughout. Toss with the grated cheese and minced parsley.

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