Behind the Recipes
Spaghetti with Pine Nuts, Sun- Dried Tomatoes and Chicken by Divya Gugnani
Makes 4 servings
INGREDIENTS:
4 oz. whole wheat spaghetti or angel hair pasta
3 oz. dry packaged sun dried tomatoes
1 1/2 tablespoons extra virgin olive oil
8 oz. boneless chicken breast, cut into long strips
salt and fresh black pepper to taste
3 cloves garlic, minced
red pepper flakes to taste
1/3 cup fresh basil, sliced on the bias not to bruise leaves
1/2 cup pine nuts, toasted
PREPARATION:
1. Boil pasta until al dente with a drop of oil in the water. Do not salt the water.
2. While pasta is boiling, soak the sun dried tomatoes in hot water until softened, about 10 minutes. Keep a half cup of the hot water and drain and finely chop the tomatoes.
3. Heat oil in a large skillet over medium heat, toss in seasoned strips of boneless chicken breast. Cook until brown. Toss in garlic, red pepper flakes, wait until garlic turned golden. Layer in tomatoes and the reserved hot water after a few minutes.
4. Drain pasta, toss into skillet with chicken. Add fresh basil.
Plating: Divide into small plates, top with toasted pine nuts and enjoy. Add more fresh basil if you desire.
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