Make this flavor packed pasta in just 20 minutes - and don't be surprised if everyone asks for seconds! It's an addictive flavor combo of sun-dried tomatoes, basil, paprika & oregano - achieved with pantry staple dried herbs & minimal prep.
Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
2 cups crème fraiche
Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
1 cups sun-dried tomatoes, ⅔ lb penne pasta
Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
Pasta - choose your favorite kind, I like a short kind like penne or fusilli for this recipe
Sun-dried tomatoes - I always use the kind that comes in oil. You can use dry as well but then you need to rehydrate them first by covering with hot water and allowing to soak for an hour or more.
Use whole garlic cloves for subtle flavor that's not overpowering - as well as no garlic breath!
Fry the chicken in the same pan you will make the sauce in - otherwise you're missing out on lots of great taste
Fry the tomato paste to deepen the flavor
Don't overcook the pasta - it will finish cooking in the sauce
Storing, freezing and reheating
Storing: Store leftovers in the fridge in an air tight container for up to 4 days.Freezing: Freeze leftovers to keep them for up to 3 months.Reheating: Reheat leftovers in the microwave in 1 minute increments.