I was in the mood for pasta and I had run across a basic sauce recipe written on a slip of paper. I knew I didn't have a few of the ingredients but I opened the pantry door and figured if Rachel can reach in a grab a few things and make a meal, I could too!
The Kitchen Gnome seasoned the chicken breasts and headed for the grill. He is King of the Grill and always does a great job!
Grilled Chicken and Pasta
with Sun-Dried Tomatoes
1 (8 oz.) jar sun-dried tomatoes packed in oil, chopped, oil reserved
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup white wine (I used a Sauvignon Blanc)
8 oz pasta (I used bow-tie)
Basil Chiffonade: 8 basil leaves, stacked, rolled, finely cut across the roll to make a chiffonade.
Salt and pepper to taste.
Heat 2 Tbsp reserved oil from the sun-dried tomatoes in a heavy large skillet over medium heat.
Add the chopped onion and saute until tender, about 3-4 minutes. Stir in the garlic and saute for one minute more.
Add the tomato paste and cook 2 minutes, stirring constantly. Slowly add the wine and sun-dried tomatoes. Simmer until the liquid reduces by half, approximately 3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente. Drain the pasta reserving 1/2 cup of pasta water.
Add the drained pasta to the tomato mixture. Toss to coat adding reserved pasta water to moisten.
Season to taste with salt and pepper. Place on a platter with sliced chicken breasts.
Sprinkle with parmesan cheese and the chiffonade. Serve.
This was quick and easy and trying not to sound like Rachel...I am sure it was ready in under thirty minutes! The leftovers disappeared the next day.
I am sending this to Michael at Designs by Gollum for Foodie Friday and to Miranda at Mangoes and Chutney for Fat Camp Friday, and Full Plate Thursday hosted by Miz Helen's Country Cottage.