Chicken & Tomato Pasta
Bring home the hot, sunny flavors of Naples and the south of Italy-sun-dried tomatoes, fresh basil, feta cheese and pine nuts- for a quick but special weeknight meal.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 8 ounces penne
- 1 tablespoon olive oil
- 2 boneless, skinless chicken-breast halves (about 5 ounces each), cut into bite-size pieces
- 1/2 cup chopped oil-pack sun-dried tomatoes
- 2 teaspoons refrigerated minced garlic
- 6 ounces feta cheese, crumbled
- 1/2 cup chopped fresh basil
- 1/2 cup chicken broth
- 1/2 cup chopped prosciutto
- 1/2 cup pine nuts, toasted
Directions
Cook pasta using package directions; drain. Keep warm.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook chicken in hot oil until cooked through, about 3 to 5 minutes.
Drain sun-dried tomatoes, reserving 1 tablespoon oil. Add reserved oil and garlic to chicken mixture.
Sauté, stirring continually, for 1 minute. Add feta, sun-dried tomatoes, basil, broth and prosciutto. Bring to a boil, stirring occasionally. Remove from heat.
Spoon chicken mixture over pasta in a serving dish. Sprinkle with pine nuts and toss to mix.
Secret Tip
Prosciutto is a cured, unsmoked ham from Italy that is pressed under a heavy weight to achieve a dense texture. It should be added at the end of cooking to preserve its delicate texture. Chopped, thinly sliced country ham makes a good substitute.
