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

side dishes
Joe George
Prep Time
40 minutes
Number of Servings
2 servings
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

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.