White Wine and Sun-Dried Tomato Pasta

White Wine and Sun-Dried Tomato Pasta is a recipe that celebrates the beautiful union of flavors and textures. The aromatic white wine infuses the dish with a bright and vibrant character, while the sun-dried tomatoes provide a depth of flavor that is both rich and satisfying. With its simplicity and elegance, this pasta recipe is perfect for weeknight dinners or special occasions when you want to impress your guests with a memorable culinary experience. So grab a bottle of white wine, gather your ingredients, and get ready to savor a delightful dish that will transport you to a world of culinary delight.

Watch this recipe being made on YouTube!

White Wine and Sun-Dried Tomato Pasta

Ingredients

The Chicken

• 1 lb boneless, skinless chicken breast

• 1/2 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 1 egg, whisked

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 cup olive oil

The Sauce

• 8oz pasta of choice, I use rotini

• 2 cloves garlic

• 1/4 cup sun-dried tomatoes in oil

• 1/3 cup dry white wine

• 3/4 cup heavy whipping cream

• Salt and Pepper to taste

• 1/4 cup Parmesan Cheese plus additional for garnish

• Chives (optional, garnish)

Instructions

1. Start by cleaning up your chicken breast and patting dry.

2. Next, cut the chicken into strips and season with salt and pepper.

3. Combine panko breadcrumbs, parmesan cheese, salt, and pepper in a shallow dish.

4. In another shallow dish, whisk egg.

5. Dip each chicken strip into the beaten eggs, then coat it in panko mixture, pressing to adhere.

6. Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it's crispy and golden brown on both sides (about 5 minutes on each side).

7. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

8. Sauté the garlic and sun-dried tomatoes: In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.

9. Deglaze with white wine: Pour the white wine into the skillet, using a wooden spoon to scrape any flavorful bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.

10. Stir in the heavy whipping cream, salt, and black pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to infuse and the sauce to thicken slightly.

11. Remove pan from heat and stir in Parmesan Cheese.

12. Add the cooked pasta to the skillet, tossing it gently with the sauce until well coated.

13. Transfer pasta to a serving dish and sprinkle with additional grated Parmesan cheese and chives (optional) then cut the chicken into bite sized pieces and place on top.

Kitchen Sources:

As an affiliate for some of these products, I earn a small amount from each purchase.