Chicken With Sun-dried Tomatoes Recipe
Chicken, white mushroom, sun-dried tomato, scallion, garlic white wine sauce, penne
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Begin by gathering all ingredients. Dice the chicken breast into bite-sized pieces. Slice the white mushrooms and sun-dried tomatoes. Finely chop the scallions and mince the garlic.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken and season with salt and black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then add the sliced mushrooms and sun-dried tomatoes. Sauté for 5 minutes until the mushrooms are tender.
- 5
Make the Sauce
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and let cook for about 3-5 minutes until slightly reduced.
- 6
Combine All Ingredients
Return the cooked chicken to the skillet and add the penne pasta. Toss everything together to combine and heat through. Adjust seasoning with additional salt and pepper if needed.
- 7
Garnish and Serve
Remove from heat, sprinkle with chopped scallions and grated Parmesan cheese. Serve hot.