Chicken and Sun-Dried Tomato Pasta
Golden chicken, sun-dried tomato, spinach and a light cream sauce make a savoury dinner without repeating the mushroom-pasta brief.
Modern01Jar oil carries tomato flavour.
02Chicken stays juicy when returned late.
03Lemon balances the concentrated tomato and cream.
Cook it calmly.
- 01
Brown the chicken
Sear seasoned chicken in batches until golden and just cooked; set aside.
- 02
Wake the tomatoes
Cook sun-dried tomato and garlic briefly in a spoonful of the jar oil.
- 03
Loosen the sauce
Add cream and pasta water, then simmer gently before wilting in spinach.
- 04
Finish
Return chicken and penne, toss off heat with Parmesan and lemon.
Common mistakes
- Crowding the chicken.
- Boiling the cream.
- Adding salt by habit.
The detail that changes the dish.
Sun-dried tomatoes and Parmesan are salty. Taste at the end, after both are in the sauce.
Jar oil carries tomato flavour.
Golden chicken, sun-dried tomato, spinach and a light cream sauce make a savoury dinner without repeating the mushroom-pasta brief.
Chicken stays juicy when returned late. Lemon balances the concentrated tomato and cream.
How the ingredients carry Chicken and Sun-Dried Tomato Pasta
Sun-dried tomatoes and Parmesan are salty. Taste at the end, after both are in the sauce.
Choose tomatoes that are supple rather than hard and aggressively vinegary. Drain them, but keep a little seasoned oil for the pan.
At the table
Serve Chicken and Sun-Dried Tomato Pasta when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 3 days. Reheat gently with water; cream sauce is not ideal for freezing.
Be realistic
Freeze the sauce separately only when the storage guidance recommends it.
Frequently asked questions
What is the key technique for Chicken and Sun-Dried Tomato Pasta?+
Sun-dried tomatoes and Parmesan are salty. Taste at the end, after both are in the sauce.
What should I know before substituting ingredients?+
Choose tomatoes that are supple rather than hard and aggressively vinegary. Drain them, but keep a little seasoned oil for the pan.
