Prep 30 mins
Cook 20 mins
This is from Wild Oats. It can be made up the night before and then just popped in the oven the next day. They recommend it be served with steamed veggies or a crisp green salad.
- 8 ounces fusilli
- 1 lb boneless skinless chicken breast
- sea salt
- 3 teaspoons extra virgin olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1⁄2 cup sun-dried tomato, chopped
- 1 cup chicken broth or 1 cup white wine
- 1 cup heavy cream or 1 cup half-and-half
- 3⁄4 cup parmesan cheese, shredded
- 2 tablespoons canola oil
- 6 leaves fresh basil, finely chopped
- Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
- Rinse and pat chicken dry. Season both sides with salt and pepper.
- Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
- In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
- Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
- Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
- Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
- Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
- Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
- Bake uncovered for about 20 minutes, or until bubbling and golden brown.
This is YUM-O. I also had trouble getting it to thicken but it still tasted great. Made it for a pasta night I went to recently and everyone loved it.
i couldn't get it to thicken but other then that it was good. i made for lunch for myself so i did cut it. will make this again for sure! i did add some brocolli.
This was a huge hit! Next time I'll definitely use all the liquid for the sauce as I didn't get quite enough - I might have simmered it for too long, too! Ah well, you cook, you learn! Subbed half of the Parmesan with red-label Emmenthal as I'm not a huge fan of a lot of Parmesan - worked great. An excellent dish that will surely get made again! Thank you for sharing!