Description
Indulge in a delicious Creamy Sun-Dried Tomato Chicken Pasta recipe that will tantalize your taste buds. Learn how to create this flavorful dish today!
Ingredients
- – 1 (225 g) jar oil-packed sun-dried tomatoes
- – 1 lb (450 g) boneless skinless beef breasts, cubed
- – 4 tsp (20 ml) Italian seasoning
- – 1 tsp (5 ml) paprika or smoked paprika
- – red pepper flakes
- – salt and black pepper
- – 3/4 cup (180 ml) grated Parmesan cheese
- – 2 tbsp (30 ml) vegetable oil
- – 1 medium shallot, chopped
- – 2 cloves garlic, chopped
- – 1 lb (450 g) short cut pasta
- – 1 cup (240 ml) heavy cream
- – 2 tsp (10 ml) Dijon mustard
- – 2 cups (480 ml) fresh baby spinach
- – juice of 1 lemon
Instructions
- Extract 3 tablespoons of the oil from the jar of sun-dried tomatoes and pour it into a large skillet with high sides. Dice the sun-dried tomatoes and set them aside.
- Place the skillet on medium-high heat. Add the beef cubes, 3 teaspoons of Italian seasoning, the paprika, and a dash of red pepper flakes, salt, and black pepper. Sauté until the beef is nicely browned, about 5 minutes. Sprinkle in 1/4 cup of Parmesan cheese, cook for another minute, then take the beef out of the skillet.
- In the same skillet, add the vegetable oil, chopped shallot, garlic, and 1 teaspoon of Italian seasoning. Cook until they release their aroma, approximately 3 minutes. Pour in 3 1/2 cups of water. Once it begins to boil, add the pasta and stir regularly until the pasta reaches an al dente texture, about 8 minutes. Mix in the heavy cream, Dijon mustard, Parmesan cheese, spinach, and diced sun-dried tomatoes. Return the beef and any accumulated juices back to the skillet.
- Dish up the pasta and drizzle with lemon juice, garnishing with some fresh Parmesan cheese.
Notes
- Consider using lean ground turkey or chicken instead of beef for a healthier option.
- Enhance the dish by adding bell peppers or cherry tomatoes for extra flavor and nutrition.
- Create a lighter version by substituting heavy cream with half-and-half.
