How’s it going?
Apologies for not getting around to posting last week. I’ve been suffering with a chest infection and it’s been rough – from headaches to malfunctioning taste buds, I’ve had it all – at one point I was convinced I was eating lemon icecream when in fact Mr Man assured me it was, as ordered, coconut…
Had a couple days off work to recover at the start of the week though was still feeling under the weather come Friday. This weekend has been something of a whirlwind duvet-day, pity party movie-marathon with Mr Man; fuelled by honey lemon tea, orange juice and naps. I seem to have passed on the lurgies and I’m sure he hates me for it. That said, I think we’re both feeling considerably better this evening so hopefully we’re finally on the mend now. Tonight, with my appetite back, I whipped up a quick and easy sundried tomato and chicken pasta for dinner (with extra for lunch tomorrow) and I thought I’d share.
Ingredients (serves 3-4):
- 1 jar sundried tomatoes in oil
- 400g chicken breast, cubed
- 1/2 teaspoon smoked paprika
- Olive oil
- 3 garlic cloves
- 2 teaspoons chilli flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon, mixed italian herbs
- 300g pasta
- 100g grated mild cheddar
- 220ml double cream
- In a food processor, whizz together ten sundried tomato pieces with the three garlic cloves with around two tablespoons of the oil in the jar.
- Marinade the chicken in one tablespoon of the paste you’ve just made along with a sprinkling of salt, 1 teaspoon chilli flakes, half a teaspoon of paprika and some freshly ground pepper. Leave aside for around 20 – 30 mins.
- Heat two tablespoons of olive oil on a frying pan on high heat. Add the chicken and leave for a few minutes before stirring (you want it to be slightly charred!) Stir and cook through. You can check this by cutting through one of the largest chunks and ensuring that it is white through the middle. Set cooked chicken aside.
- Meanwhile, cook pasta in salted water according to the directions on the pack. Reserve one glass of the boiling starchy water before draining.
- For the sauce add a tablespoon of olive oil to a frying pan, add the remaining sundried tomato and garlic paste and cook on a medium – high heat for around one minute. Add the basil, italian herbs, freshly ground pepper (you won’t need salt as you’re adding cheese later) and a teaspoon of chilli flakes (feel free to add more – I’m a wimp so I added the bare minimum). Cook for another minute or so until fragrant then add double cream and stir well.
- Once heated through, add the cheese and loosen out the sauce with the reserved pasta water. You don’t have to add it all, use your judgement! I think I ended up using slightly over half a glass or so.
- Add the chicken and pasta and stir through, coating evenly with sauce. Serve immediately whilst piping hot.
A great comforting carby dinner, a hug on a plate, perfect for a cold winter night. Enjoy!