Sun-dried Tomato Chicken Spaghetti
- michal grappe
- Jan 14
- 2 min read
This dinner came together super quickly and was actually a...hmm what do I have in the pantry and what can I make?! It was amazing! Everyone gobbled it right up without any compaint! A little tip, you can totally just buy a rotisserie chicken, or you can plan your weekly dinner menu like I did. I made 2 heroine chickens on Sunday. We ate one for dinner with rice and vegetables. And I saved the left over chicken and the whole other chicken for this recipe on Monday. Teri has an amazing chicken recipe that I come back to again and again. But I never just make one. I always make 2. Sometimes, I freeze one in a 2 gallon ziplock for another day when we need it! Anyways, make this! It's an easy win with your family!
Sun-dried Tomato Chicken Spaghetti
Serves 6-8
Ingredients:
1/2 diced shallot
1 tbsp minced garlic
7 oz jar of sun-dried tomatoes in olive oil
3 oz of tomato paste (1/2 a can)
4 cups diced cooked rotisserie chicken
4 oz cream cheese
3/4 cup heavy cream
2 cups chicken bone broth
1 tbsp italian seasoning herbs
1/2 tsp salt
1/2 cup fresh grated parmesan cheese
16 oz organic spaghetti or make your own pasta noodles
Directions:
Strain off some olive oil from the sundried tomatoes into a large skillet on medium heat. Add the shallots and minced garlic. Sauté until translucent. Add the sun-dried tomatoes and remaining oil from the jar with the tomato paste. Sauté until warmed and incorporated. Reduce heat to low, Cut the cream cheese into cubes and add it to the skillet. Stir until the cream cheese is completey smooth and incorporated. Add the italian seasoning herbs and salt. Add the cream and whisk together until smooth, add the bone broth and chicken. Allow the sauce to simmer on low. Grate in 1/2 cup fresh parmesan. Stir to incorporate. Make the noodles. Add all of them to the skillet with the sauce and toss together. Add 1 cup of pasta water to the skillet and turn the heat off. Serve with red pepper flakes.
Enjoy!!
-Michal
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