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Sun-dried Tomato and Chicken Spaghetti with Peppery Basil https://www.metro.ca/userfiles/image/recipes/spag-poulet-tomates-sechee-basilic-10733.jpg PT30M PT30M PT1H00M
Bring a pot of salted water to a boil.Add pasta and cook until al dente, approximately 8-10 minutes.Drain and reserve 1 to 1 ½ cup of pasta water.Heat pan on medium-high heat.Drizzle chicken with olive oil and season with salt and pepper.Then, cook 5 to 7 minutes on each side, or until internal temperature reaches 165°F.Transfer to a plate and cover with a sheet of aluminum foil.Mince garlic.Dice fresh tomato.Cut sun-dried tomatoes in half.Chop basil.In a large oiled skillet over medium heat cook garlic 3 minutes.Add fresh tomatoes and sun-dried tomatoes, then season with salt and pepper.Add reserved pasta water.Stir with a wooden spoon over medium-high heat for 5 minutes.Stir in the cream and the Parmesan, and cook for another 3 minutes.Meanwhile slice chicken into strips.Add spinach, then toss in the pasta and basil.Remove from heat.Serve pasta on a large platter with sliced chicken on the side.Source: Missfresh.com
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4 g basil 2 cups (500 mL) baby spinach 1/4 cup (60 mL) 5% cooking cream 1 garlic clove 1 Tbsp. (15 mL) olive oil 2 Tbsp. (30 mL) parmesan 2 chicken breast 200 g spaghetti 1 tomato 1/4 cup (60 mL) sun-dried tomatoes
Sun-dried Tomato and Chicken Spaghetti with Peppery Basil

Sun-dried Tomato and Chicken Spaghetti with Peppery Basil

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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    basil
  • 2 cups
    (500 mL)
    baby spinach
  • 1/4 cup
    (60 mL)
    5% cooking cream
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    parmesan
  • 2
    chicken breast
  • 200 g
    spaghetti
  • 1
    tomato
  • 1/4 cup
    (60 mL)
    sun-dried tomatoes
Imprimer ma sélection

Preparation

Bring a pot of salted water to a boil.

Add pasta and cook until al dente, approximately 8-10 minutes.

Drain and reserve 1 to 1 ½ cup of pasta water.

Heat pan on medium-high heat.

Drizzle chicken with olive oil and season with salt and pepper.

Then, cook 5 to 7 minutes on each side, or until internal temperature reaches 165°F.

Transfer to a plate and cover with a sheet of aluminum foil.

Mince garlic.

Dice fresh tomato.

Cut sun-dried tomatoes in half.

Chop basil.

In a large oiled skillet over medium heat cook garlic 3 minutes.

Add fresh tomatoes and sun-dried tomatoes, then season with salt and pepper.

Add reserved pasta water.

Stir with a wooden spoon over medium-high heat for 5 minutes.

Stir in the cream and the Parmesan, and cook for another 3 minutes.

Meanwhile slice chicken into strips.

Add spinach, then toss in the pasta and basil.

Remove from heat.

Serve pasta on a large platter with sliced chicken on the side.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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