I apologize for the lack of blog updates over the last 8 days. I have been out of town for Easter in southern California. Anyway, to the recipe. For a long time I avoided ordering creamy pasta dishes at restaurants because it just seemed too unhealthy. Lately I have been reading and discussing with some knowledgeable relatives and friends about how saturated fats have been wrongly vilified, and may actually contain some health benefits. I tried making this with skim milk also, but it turned out much better with the cream. This was quite flavorful and satisfying. Our vegetarian dinner guests enjoyed the sauce over the pasta and claimed they would order it at a restaurant.
Ingredients- Serves about 5
- 1 (8.5 oz jar) sun-dried tomatos with most of olive oil drained
- 1/4 C basil pesto
- 1.5 cups heavy cream
- 4 large chicken breasts cut into pieces
- 1 package of penne pasta
- In a double boiler heat the cream on medium, stirring occasionally
- Meanwhile, blend the basil and sun-dried tomatoes in a food processor or mixing bowl until almost smooth (but not completely)
- Add the sun-dried tomato mixture to the cream on the stove and stir until thickened.
- Combine with chicken in a skillet and use it to top pasta.
- Sprinkle with parmesean (optional)
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