Chicken in Sun-Dried Tomato Basil Sauce

Chicken in Sun-Dried Tomato Basil Sauce might be a good recipe to expand your sauce recipe box. One serving contains 739 calories, 41g of protein, and 22g of fat. This recipe serves 4 and costs $1.9 per serving. This recipe from Can't Stay out of the Kitchen requires angel hair pasta, shallots, salt and pepper, and fresh basil. This recipe is liked by 79 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. Users who liked this recipe also liked Chicken thighs with sun-dried tomato and basil sauce, Ravioli with Creamy Sun-dried Tomato and Basil Sauce, and Swordfish and Pasta with Sun-dried Tomato Basil Sauce.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°.Spray a 10x14” glass baking dish with olive oil cooking spray.Place chicken breasts in dish.Sprinkle generously with salt and pepper and drizzle with olive oil.Bake for about 30 minutes.Turn chicken over and sprinkle again with salt and pepper.Bake 30 more minutes until chicken is cooked through.Meanwhile, make sauce: chop or dice sun dried tomatoes and add ½ cup water.Allow the tomatoes to sit in the water about 5-10 minutes to plump up for use.While tomatoes are reconstituting, place a couple of tablespoons of olive oil in medium saucepan.Add red bell pepper and sauté a few minutes until soft.Add diced shallots and cook a few more minutes until veggies are soft.Add flour and whisk to combine.Slowly work in chicken broth with a whisk, then add cream and continue whisking until smooth.Cook over low to medium heat until sauce thickens.Dice basil and add to sauce with the drained tomatoes. Stir to combine.Keep over very low heat until ready to serve.Heat water in a large stockpot.Add gluten free angel hair pasta and cook about 5 minutes according to package directions.Drain pasta add a little oil or butter to keep noodles from sticking together.To serve: Spread angel hair pasta on plates.Place a cooked chicken breast on the bed of noodles.Spoon Sun-Dried Tomato Basil Sauce over top of the chicken and pasta.

 

Step by step:

1. Preheat oven to 350°.Spray a 10x14” glass baking dish with olive oil cooking spray.

2. Place chicken breasts in dish.Sprinkle generously with salt and pepper and drizzle with olive oil.

3. Bake for about 30 minutes.Turn chicken over and sprinkle again with salt and pepper.

4. Bake 30 more minutes until chicken is cooked through.Meanwhile, make sauce: chop or dice sun dried tomatoes and add ½ cup water.Allow the tomatoes to sit in the water about 5-10 minutes to plump up for use.While tomatoes are reconstituting, place a couple of tablespoons of olive oil in medium saucepan.

5. Add red bell pepper and sauté a few minutes until soft.

6. Add diced shallots and cook a few more minutes until veggies are soft.

7. Add flour and whisk to combine.Slowly work in chicken broth with a whisk, then add cream and continue whisking until smooth.Cook over low to medium heat until sauce thickens.Dice basil and add to sauce with the drained tomatoes. Stir to combine.Keep over very low heat until ready to serve.

8. Heat water in a large stockpot.

9. Add gluten free angel hair pasta and cook about 5 minutes according to package directions.

Drain pasta add a little oil or butter to keep noodles from sticking together.To serve

1. Spread angel hair pasta on plates.

2. Place a cooked chicken breast on the bed of noodles.Spoon Sun-Dried Tomato Basil Sauce over top of the chicken and pasta.

Nutrition Information:

covered percent of daily need