Creamy Chicken & Sun-dried Tomato Pasta

This one-pan Creamy Chicken & Sun-dried Tomato Pasta is a perfectly acceptable Friday night meal. Instead of cream, I’ve used some Tatua Creme Fraiche that I was gifted and felt it would go perfectly with this dish.

*If you’re cooking gluten free, add an extra 50 mls of hot water to account for the gluten free pasta.

INGREDIENTS:

• 1 x medium brown onion (diced)
• 1 tablespoon crushed garlic
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 100 grams sun-dried tomatoes (diced)
• 30 grams butter
• 500 grams skinless chicken breast (cut into 3cm pieces)
• 200 grams Tatua Creme Fraiche
• 350 grams water*
• 1/4 cup white wine
• 1 chicken stock cube
• 250 grams penne pasta*

DIRECTIONS:

1. In a pan, add the onion, garlic, parsley, basil, sun-dried tomatoes and butter, and cook over a medium to high heat for roughly 4-5 minutes.
2. Still over a medium to high heat, add the chicken, Tatua Creme Fraiche, water, wine and chicken stock cube and cook for 10 minutes – stirring regularly.
3. Add your pasta and continue cooking over the medium-high heat for 10 minutes (or pasta is al dente)
4. Garnish with extra basil if wanted.

Thanks so much to Tatua for sending me the Creme Fraiche to cook with – we love it in our household!

Creamy Chicken & Sundried Tomato Pasta