You Will Need: – Chicken Breasts – Sun-Dried Tomatoes – Tomato Paste – Garlic – White Wine – Chicken Stock – Heavy Cream – Parmesan – Butter – Extra-Virgin Olive Oil – Flour – Red Chili Flakes – Short Pasta – Fresh Basil or Thyme
01. Dredge chicken cutlets in flour. Sauté until cooked through and golden brown. Slice and tent with foil; keep warm.
03. Stir in chicken stock, cream, sun-dried tomatoes, thyme, and chili flakes. Simmer until thickened and flavorful, 10 minutes.
04. Cook pasta and reserve some cooking liquid. Add pasta, parmesan, and a splash of pasta water to the tomato cream sauce.
05. Toss until sauce has thickened and coats the pasta. Divide into bowls, top with sliced chicken, and garnish with herbs.