Creamy Sun-Dried Tomato Basil Chicken And Pasta
Yield: 6
Mark Phillips
@chefsoutherntemp
00:15
Prep
00:30
Cook
00:45
Total Time
Ingredients & Directions
Directions
Creamy Sun-Dried Tomato Basil Chicken Breast
1.5 - 2 lbs.
Springer Mountain Farms Boneless, Skinless Chicken Breasts
Salt & pepper to taste.
1 tablespoon
Herbs de Provence
2 tablespoons
Olive oil
2 cloves
Garlic, peeled and minced
1/2 cup
Chicken broth or stock
3/4 cup
Heavy cream
1/3 cup
Freshly grated parmesan cheese at room temperature
1/2 cup
Sun-dried tomatoes
1 cup
Fresh spinach, roughly chopped
1 teaspoon
Oregano
1/2 teaspoon
Red pepper flakes
Fresh basil, sliced into thin strips for garnish.
Gluten free pasta, cooked. Optional.
- Preheat oven to 375°F.
- Liberally season each chicken breast with salt, pepper and herbs de Provence on both sides.
- Heat olive oil in stainless steel skillet (or cast iron) over medium-high heat, and add chicken to skillet.
- Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes; remove from pan and set aside.
- Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
- Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, spinach, oregano, and red pepper flakes.
- Bring mixture to simmer, then return chicken breasts to skillet; quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
- Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165°F.
- Remove chicken from skillet and plate with desired sides like a gluten free pasta.
- Spoon additional sauce from skillet over chicken, garnish with basil.
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Creamy Sun-Dried Tomato Basil Chicken And Pasta
Mark Phillips
@chefsoutherntemp
Yield: 6
00:15
Prep
00:30
Cook
00:45 Total Time
Ingredients
Directions
Creamy Sun-Dried Tomato Basil Chicken Breast
1.5 - 2 lbs.
Springer Mountain Farms Boneless, Skinless Chicken Breasts
Salt & pepper to taste.
1 tablespoon
Herbs de Provence
2 tablespoons
Olive oil
2 cloves
Garlic, peeled and minced
1/2 cup
Chicken broth or stock
3/4 cup
Heavy cream
1/3 cup
Freshly grated parmesan cheese at room temperature
1/2 cup
Sun-dried tomatoes
1 cup
Fresh spinach, roughly chopped
1 teaspoon
Oregano
1/2 teaspoon
Red pepper flakes
Fresh basil, sliced into thin strips for garnish.
Gluten free pasta, cooked. Optional.
- Preheat oven to 375°F.
- Liberally season each chicken breast with salt, pepper and herbs de Provence on both sides.
- Heat olive oil in stainless steel skillet (or cast iron) over medium-high heat, and add chicken to skillet.
- Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes; remove from pan and set aside.
- Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
- Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, spinach, oregano, and red pepper flakes.
- Bring mixture to simmer, then return chicken breasts to skillet; quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
- Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165°F.
- Remove chicken from skillet and plate with desired sides like a gluten free pasta.
- Spoon additional sauce from skillet over chicken, garnish with basil.
