Chicken Tagliatelle Pasta With Sun-Dried Tomatoes
Chicken tagliatelle pasta with sun-dried tomatoes is a classic of the Italian pasta scene. It’s quick and easy to make, and uses just a select few ingredients that combine to make a dish that really shines with flavor and richness.
Equipment
- Large pot
- Medium-sized bowl
- Large pan
- Cutting board
- Sharp knife
Ingredients
- 2 skinless boneless chicken breasts (approx 1 lb/500g), sliced into thin ½-inch (1.25cm) strips.
- 2 tbsp extra virgin olive oil use the oil from the sun-dried tomatoes if there’s enough
- 1 lb / 500g tagliatelle pasta fresh
- 1 medium-sized onion diced fine
- 4 cloves garlic sliced
- 4 tbsp sun-dried tomatoes chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon of white pepper
- Salt to taste
- ½ cup grated parmesan cheese for serving
Instructions
- Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions (usually 8-10 minutes for dry pasta and around 2-3 minutes for fresh pasta).
- Meanwhile, cut the chicken breast meat into ½ inch (1.25 cm) thick strips to allow it to cook faster.
- Add the chicken to a medium-sized bowl, then add 1 tbsp of olive oil, the garlic powder, oregano, white pepper, and salt to taste. Mix well.
- Pan-fry the chicken pieces brown on all sides and are cooked through, around 5-7 minutes. Once done, remove the chicken from the pan and slice into strips.
- In a large pan, heat 1 tbsp of olive oil and lightly brown the onion. Reduce heat to medium and add the garlic. Cook for a minute or until fragrant.
- Add the sun-dried tomatoes and continue cooking on medium heat for 1-2 minutes, then turn off the heat.
- Drain the cooked tagliatelle. Add the tagliatelle pasta to the pan with sun-dried tomatoes, garlic, and onion, then toss until pasta is coated with the sauce.
- Taste and season with salt and a pinch of dried oregano. Serve with plenty of freshly grated Parmesan cheese. Top with chicken slices.