Pasta Dudley Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Begin by washing and chopping the vegetables. Dice the red onion, slice the carrots into thin rounds, chop the fennel bulb, and chop the sun-dried tomatoes into smaller pieces. Set aside.

2. 2

   Cook the Chicken

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side until the chicken is cooked through and no longer pink in the center. Remove from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.

3. 3

   Cook the Pasta

   While the chicken is cooking, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions (usually about 4-5 minutes) until al dente. Drain and set aside, reserving a cup of pasta water.

4. 4

   Sauté the Vegetables

   In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Add the diced red onion, sliced carrots, and chopped fennel. Sauté for about 5 minutes until they begin to soften. Stir in the frozen peas and sun-dried tomatoes, cooking for another 3-4 minutes until heated through.

5. 5

   Combine Ingredients

   Return the sliced chicken to the skillet with the vegetables. Add the cooked angel hair pasta and toss everything together. If the mixture seems dry, add some reserved pasta water, a little at a time, until desired consistency is reached.

6. 6

   Add Cheese and Serve

   Remove the skillet from heat and stir in the grated Asiago cheese until melted and well combined. Taste and adjust seasoning with more salt and pepper if necessary. Serve hot.