heating up. [sun-dried tomato fettuccine w. chicken & broccoli]

August 16th, 2012 by | comments

It’s hot. I mean, really hot. So why did I make pasta? I suppose I’d have to go with laziness; I didn’t want to make a trip to the grocery, so i played the game of ‘use what you have.’ The dish turned out delicious, and not too heavy. My roommate, Megan, and I enjoyed a bowl of the pasta while blasting the air conditioning. It made the dining experience much more enjoyable. :)


Olive oil

2 boneless, skinless, chicken breasts, seasoned with salt and pepper

1/2 medium sweet onion, finely diced

2 cloves garlic, minced

1 jar (8 oz.) sun-dried tomatoes, drained and chopped

1 cup heavy whipping cream

1 stalk broccoli, rinsed, stem removed

1 bag (12 oz.) Al Dente Egg Fettuccine, cooked according to package instructions

Salt and pepper, to taste

Grated Pecorino and Romano Parmesan cheese blend (Trader Joe’s), for garnish


Heat a medium skillet over medium-high heat. Add olive oil. Once hot, place seasoned chicken breasts in pan. After 4 minutes, flip chicken and cook other side about 4 minutes as well, or until golden brown and done. Remove chicken, then cut into bite-sized pieces.

In a separate medium skillet, heat 2 tbsp. olive oil. Add onions and garlic and saute until translucent and aromatic. Add heavy whipping cream and chopped sun-dried tomatoes, then reduce heat to a simmer. Cook sauce about 15 minutes, to allow for thickening, and to let the flavors blend. Add olive oil, as needed, to thin the sauce.

Break broccoli into bite-sized florets. Fill a medium saucepan with about 1 inch of water and bring to a boil. Add broccoli and cover. Reduce heat to medium and let cook about 5-6 minutes.

Add cooked fettuccine to a large pot. Pour sauce, chicken and broccoli into pot and mix thoroughly. Season with salt and pepper. Serve pasta hot, and garnish with grated Pecorino and Romano Parmesan cheese blend.

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