Sun-dried Tomato Pesto Pasta
Sun-dried tomato pesto is the easiest way to make a tomato-based pasta sauce. It’s light and fresh, and perfect for summer! Fry up chicken breast to accompany the pasta to make a delicious pairing.
What you need: Serves 4-6
Handful of fresh basil
3-4 garlic cloves
7 oz jar sundried tomatoes in oil
1/3 cup freshly grated parmesan cheese
1 cup reserved pasta water
pinch of salt
1 pound chicken breast
1/4 cup flour
oil for cooking
16 oz pasta (I used Orecchiette)
How to make it:
Using a food processor, blend basil, peeled garlic cloves, the jar of sun-dried tomatoes in oil, and the parmesan cheese together until it becomes a paste. Set aside.
Boil the pasta with a hefty pinch of salt until al denté. Reserve a cup of the starchy water to add to the pesto sauce. Strain and return the pasta to the pot.
While that's boiling, pat the chicken dry and generously salt both sides. Put about 1/4 cup of flour into a shallow bowl or plate. Dredge both sides of the chicken in the flour. Heat about 2 tablespoons of oil in a skillet over medium heat. Gently lay the chicken down away from you and fry for about 5 mins on each side, or until golden brown and temperature reaches 165°F in the thickest part of the breast.
Combine the pesto with the pasta. Slowly add in the reserved pasta water until the sauce is smooth and covers the pasta evenly.
Let the chicken rest for a couple minutes before slicing. Serve on top of the pesto pasta and add fresh basil and grated parmesan.
Enjoy!