Creamy Chicken and Sun-Dried Tomato Pasta

Total Time
Prep 15 mins
Cook 25 mins

Something I made the other night to use a few ingredients hiding in the fridge.

Ingredients Nutrition


  1. Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.
  2. Add the diced chicken and cook a further 5 minutes or until all changed colour.
  3. Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.
  4. Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.
  5. Just before serving add the must ard, tomatoes, cheese black pepper to taste and the basil leaves.
  6. Serve over your favourite pasta.
Most Helpful

I made this for the Aussie/Kiwi Swap #17. I was a little leery about the amount of chorizo, so I used less. Next time I will use more! This was yummy and easy to make. My DH said this was a keeper!

Chef TraceyMae June 30, 2008

One of the best pasta recipes I have made from a zaar member. We absolutely loved this, it was so easy to make and all the flavours come together so well. I made all the ingredients as is excpet I cooked whole breasts. I browned them on both sides, then added them to the sauce at the cream stage, to finish cooking through, sliced and served over the top. A real winner Jan and will definitely become a regular in our house.

The Flying Chef June 09, 2008

This was very good, and quite easy to make! I used Hot Italian sausage, boneless/skinless chicken breasts, and dijon mustard, as that was what I had available. I served it over egg noodles, with a salad on the side. DH loved it! Note: The fresh basil leaves are very important - don't substitute, as I don't think it would be the same!

Kathleen Constance December 13, 2007