Creamy Semi-Dried Tomato & Chicken Pasta

You’ll love this creamy semi-dried tomato and chicken pasta because it’s the perfect balance of richness, comfort and flavour.

The creamy sauce coats every twist of pasta, while the semi-dried tomatoes bring a punchy, slightly tangy sweetness that cuts through the richness beautifully. A splash of white wine changes everything, making the flavours that little more complex, and a sneaky spoonful of Dijon takes the tang to new heights.

The tender pieces of chicken make this a hearty dinner, but it still feels quick and easy enough for a weeknight meal. This is also the kind of dish that looks and tastes far more impressive than the effort required. Everything comes together in one pan, the ingredients are simple, and the result is a pasta meal that’s creamy, savoury and packed with yum in every bite.

WINE PAIRING: Pair this delicious chicken pasta with Australian wines that balance richness with high acidity to cut through the cream. Ideal choices include a textural Vermentino or crisp Pinot Grigio to complement the richness, or a medium-bodied Sangiovese if you prefer red. Though, I would usually serve this meal with more of the white I used in the dish.

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Creamy Semi-Dried Tomato & Chicken Pasta

Recipe by Food and Vine

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Semi-dried tomatoes are plump and juicy, and bring a delightful sweet tang to this dish.

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CourseMainsCuisineAustralianDifficultyPretty easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

Metric US

• 2 tbs 3 tbsp oil from a jar of semi-dried tomatoes

• 750 g 1 2/3 lb chicken thigh fillets, fat trimmed

• 3 3 garlic cloves, crushed

• 1/2 cup 1/2 cup dry white wine

• 3/4 cup 3/4 cup chicken stock

• 3/4 cup 3/4 cup thickened cream

• 1/3 cup 1/3 cup grated parmesan

• 1/2 cup 1/2 cup semi-dried tomatoes (from jar, oil drained)

• 2 tsp 2 tsp Dijon mustard

• 60 g 2 oz pkt baby spinach leaves

• Large spiral pasta (or short pasta of your choice), cooked, to serve

• Extra grated parmesan, to serve

Method

• Cut each chicken thigh in half crossways. Season generously with salt and pepper.
• Heat oil in a large frying pan over high heat. Add the chicken and cook for 3-4 minutes on each side until golden and cooked through. Transfer to a plate.
• Reduce heat to medium-high. Add garlic to the pan and stir for 10 seconds or until golden and aromatic. Add wine and stir for 1 minute to deglaze the pan (you want all those yummy brown bits to come away from the base of the pan).
• Add chicken stock, cream, parmesan and semi-dried tomatoes to the pan. Stir in Dijon and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, for 3 minutes or until mixture is combined and thickened. Stir in spinach leaves.
• Return chicken to the pan and turn to coat in the sauce. Simmer for 1-2 minutes or until chicken is warmed through. Serve over pasta, sprinkled with extra parmesan.

Nutrition Facts

• Serving Size: 500g
• Total number of serves: 4
• Calories: 600kcal
• Fat: 30g
• Saturated Fat: 10g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 400mg
• Potassium: 500mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 5g
• Protein: 40g
• Vitamin A: 2000IU
• Vitamin C: 20mg
• Calcium: 150mg
• Iron: 3mg
• Vitamin D: 1mg

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