Ingredients:
2 Chicken Breasts sliced thin
3 Cloves of Garlic minced
Half of a Yellow Onion thin diced
Half cup fresh grate Pecorino Romano
3/4 cup of Heavy Cream
1 box of De Cecco Orecchiette Pasta
EV Olive Oil
Sun-Dried Tomatoes in Olive Oil (I like Mezzetta brand)
Kinder’s Salt, Pepper, Garlic seasoning with Paprika for chicken
Kosher Salt to taste
Pepper to taste
Half a glass of White Wine
Fresh Basil
Cooking Instructions:
Fine dice half an onion and three garlic cloves. Season thin cut chicken breasts with Kinder’s SPG with paprika. Slice some fresh basil. In a medium heat pan add some olive oil from the sun-dried tomato jar, saute the chicken until golden brown and remove from the pan. Add a little more olive oil and saute onions for about 3 minutes followed by the garlic for about a minute. Deglaze with half a glass of white wine; make sure to scrape up all those little bits from the bottom of the pan. Add in the whole jar of sun-dried tomatoes, and break them up with your spoon. Pour in half a can of Cento crushed tomatoes, stir it up and throw in some fresh basil, kosher salt and fresh pepper. Pour your De Cecco Orecchiette pasta into some salted boiling water. Add a little pasta water, grated pecorino romano and about three quarters of a cup of heavy cream. Mix it all together. When the pasta is about 1-2 minutes from al dente add it in to the sauce and mix well. Plate it up and add some fresh basil and pecorino.
Cook Time: 25 mins