Cuisine: pasta

Source: 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.

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