Thursday, June 3, 2010

Recipe #35: Stir-Fried Chicken Pasta

Here's a wok recipe that isn't in an asian style. The creamy sauce and flavors come together to make a really hearty meal for four.


1/2 lb sun-dried tomatoes, in oil (jar) or dried, thinly sliced
1 lb chicken breasts, cut into thin strips
2 cloves (or more!) of garlic, minced
1/2 cup (or more to desired texture) heavy cream
2 tablespoons shredded basil (I also used dried basil)
13oz penne pasta (I used whole grain penne rigate), cooked
2 tablespoons pine nuts, toasted (dry-fry in wok until lightly browned)


Heat the wok until very hot, add 1 tablespoon oil and swirl to coat the sides. Stir-fry the chicken strips, adding more oil when necessary.

Add the garlic, sun-dried tomatoes and cream. Simmer gently for 4-5 minutes.

Stir in the basil and pasta, and heat through. Season well. Serve topped with the toasted pine nuts.

Sadly, I didn't have enough fresh basil, but I put some dried basil in to make up for it.

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