Sun-Dried Spaghetti gives tomatoes a center-stage role in this special, but easy dish. The sweet, flavorful sun-dried tomatoes are the star of the sauce show, along with its special guest stars, al dente spaghetti and perfectly seasoned chicken breast cutlets. The tripod of tantalizing stage-worthy tastes found in Sun-Dried Spaghetti stands out and definitely makes the cooking world sing a different tune.
Ingredients
- 1 (16-ounce) box dried spaghetti pasta
- 2 chicken breasts, skinless and boneless, cut lengthwise into 4 thin cutlets
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, sliced
- 4 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon red chili flakes
- 2 tablespoons flat leaf parsley, chopped
- parmesan cheese, optional, to taste, freshly grated
Directions
Step 1 –In a large pot of salted boiling water, cook the spaghetti to al dente, according to the package directions. Reserve 1/2 cup of the pasta water.
Step 2 –Season the chicken cutlets with the salt and the black pepper.
Step 3 –In a large skillet over medium heat, add 1 tablespoon of the olive oil.
Step 4 –Add the chicken cutlets to the oil and sauté until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
Step 5 –Transfer the chicken cutlets to a paper-towel-lined plate and cover to keep warm.
Step 6 –In the same large skillet over low heat, add the remaining olive oil, the garlic, the sun-dried tomatoes, and the red chili flakes and sauté, stirring continually, until very fragrant, about 2 minutes.
Step 7 –Add the reserved pasta water to the sun-dried tomato mixture.
Step 8 –Bring the sun-dried tomato mixture to a simmer.
Step 9 –Stir the parsley into the sun-dried tomato mixture, then immediately transfer the skillet from the heat.
Step 10 –Transfer the spaghetti to the sun-dried tomato mixture and toss to completely coat.
Step 11 –Taste the spaghetti and season with more of the salt as needed.
Step 12 –Add the chicken cutlets to the spaghetti.
Step 13 –Top the spaghetti with the parmesan cheese and serve.
