Creamy Sundried Tomato and Chicken Pasta

Servings: 6 | Amount Per Serving: 1/6

• Calories: 525 | Total Fat: 27g
• Carbohydrates: 41g | Saturated Fat: 15g
• Sugar:15g | Protein: 28g
• Sodium: 311mg | Fiber: 4g
• Cholesterol: 116mg

• Prep Time: 10mins
• Cook Time: 30mins
• Total Time: 40mins

Ingredients

• 1) 3 garlic cloves, minced
• 2) 2 tablespoons salted butter
• 3) 135g semi-sundried tomatoes, finely diced
• 4) 125ml dry white wine
• 5) 250g thickened cream
• 6) 50g grated Pecorino
• 7) 400g shredded chicken breast
• 8) Juice of 1/2 small lemon
• 9) Salt and pepper, to taste
• 10) 400g pasta

Steps

• 1) Fill a large pot with salted water and bring it to a boil.
  Cook the pasta according to the instructions on the package until it's al dente.
• 2) While the pasta is cooking, in a separate small pot, melt the butter over low to medium heat.
  Add the minced garlic and cook it until it softens, 1-2 minutes.
• 3) Add the semi-sundried tomatoes to the pot and continue cooking for an additional 3-4 minutes until they become fragrant.
• 4) Pour in the wine and reduce the heat to low. Let the mixture simmer for about 7-8 minutes or until the wine has reduced, and the sauce has thickened slightly.
• 5) Stir in the cream and grated Parmesan cheese, and continue stirring until the cheese is fully melted and the sauce is well combined.
• 6) Add the shredded chicken to the sauce and stir it in until it's heated through.
• 7) Squeeze in the lemon juice and season the sauce with salt and pepper.
• 8) Once the pasta is cooked, drain it and return it to the pot. Pour the sauce over the cooked pasta and toss everything together until the pasta is evenly coated with the sauce.

Notes

• 1) Adjust the garlic sauté time to personal preference; a shorter time results in a milder flavor.
• 2) For a lighter version, substitute part or all of the cream with evaporated milk.
• 3) Substitute parmesan for feta.