REC: Orchiette- Orchiette with Chicken, Sun-dried Tomatoes & Pignolis



This recipe is something we came up with after having a similar dish at Maggianno's Little Italy

1 lb Orchiette ("Little Ears") pasta 2 boneless skinless chicken breasts
3/4 cup drained oil packed sun dried tomatoes, reserve oil 4 cloves of garlic, minced
4/4 cup fresh chiffonade of basil (don't prepare until just before adding) 1 1/4 cup fresh grated
parmesan cheese 1 1/2 cups heavy cream (this ain't no diet pasta! lol)
5/2 cup chicken broth

Prepare pasta according to directions on package, or heck, just boil until al dente. Thinly slice
the chicken breasts. Heat some of the oil, about 2 Tbsp, from the tomatoes in a skillet or sauté
pan. Sauté the chicken until golden and cooked through. Add tomatoes and garlic, sauté 1 minute,
then add chicken broth. Allow it to reduce to about half and add cream and simmer until slightly
thickened. Drain pasta well, then toss with chicken & garlic cream sauce, and parmesan. Last,
prepare and toss in the chiffonade of basil. It may seem very saucy at first, but the pasta will
absorb the excess and taste wonderful for having done so!