Luke Chicken

Creamy chicken pasta with sun dried tomatoes

You'll need

  • 1 pound boneless chicken thighs
  • Half cup of all-purpose flour
  • Dry white wine
  • High temperature oil
  • Unsalted butter
  • 3 cloves garlic
  • Chicken stock
  • Heavy cream
  • Parmesan cheese
  • 5 Sundried tomatoes
  • Italian seasoning
  • Fresh basil leaves
  • Pasta to serve over

    • Recipe

    1. Season chicken with salt. Dredge in flour, shaking off excess.
    2. In large pan, brown chicken for 5 minutes on each side in oil.
      • Meanwhile, mince 3 cloves of garlic and slice 5 tomatoes
      • Once browned, put chicken aside and rinse pan.
    3. Sauté minced garlic and sun dried tomatoes in butter for 2 minutes
    4. Deglaze with ½ cup white wine. Let evaporate for a minute or two.
    5. Add 1 cup chicken stock, then 1 cup cream and ½ cup parmesan.
      • Season with plenty of Italian seasoning and black pepper
    6. Return chicken to sauce.
    7. Set stove to low, and let simmer, covered for at least 30 mins.
      • Add more stock if needed.
    8. Start boiling water for pasta after 10 minutes or so.
      • Chop basil for garnish when close to finished.
      • Do pasta. Coat with butter when done.
    9. Mix sauce with pasta.
    10. Garnish with chopped basil.