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RECIPE | Chicken and sundried tomato pasta

Chicken and Sundried Tomato Pasta.
Chicken and Sundried Tomato Pasta.
Image: Supplied

Sun-dried tomatoes add a sweetness and tang to usual pasta dishes.

If you find the sun-dried tomatoes that aren't preserved in olive oil, you can make your own.

Soak the sun-dried tomatoes in hot water for 30 minutes. Remove from water and place in a jar with a lid and cover in olive oil.

What you'll need - serves 3-4

  • 250g pasta
  • 2 chicken breasts
  • 4 garlic cloves
  • 1 cup snap peas/ sugar snaps (You can use spinach as well)
  •  1 cup sun-dried tomatoes (in olive oil)
  • 100g brown mushrooms
  •  250g cream
  • 1 tsp flour
  • 2 tsps dry oregano
  • 1 tsp paprika
  • 2 tbs butter
  • Salt & pepper
  • Slice chicken breast into bite-size pieces
  • Mince your garlic cloves
  • Slice mushrooms 

Prep - 5min

Let's get cooking - 15min

  • Cook the pasta as instructed on the packaging.
  • While the pasta is cooking, melt butter in a large saucepan.
  • Add the chicken pieces and brown to add colour.
  • Add the mushrooms and garlic and fry until the mushrooms are cooked.
  • Add the sun-dried tomatoes (without the olive oil) and combine.
  • Season with paprika, oregano, salt & pepper.
  • Add the teaspoon of flour and combine.
  • Add the cream and bring to the boil.
  • Add the snap peas (or spinach) and allow to simmer on a medium heat for 5 minutes.
  • Add the cooked pasta and combine.
  • Serve with a sprinkle of feta cheese. Now enjoy.

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