A comfort food favourite here with a little Tuscany flavour.
Sun-dried tomatoes in a creamy tomato base with seasoned chicken and kale paired with Farfalle (or butterfly pasta) is such a dreamy dinner that I could make on repeat because it smells just as good as it tastes.
Im definitely into pasta these days, and salads, and this one just hits the spot so good. Even the kids liked it, although they may have picked out the green stuff (insert eye roll). Seriously this is such a comforting, filling and flavourful weekday or weekend option and is so good ANY time of year.
Hope you love it. 🙂
Sun-Dried Tomato Chicken & Kale Farfalle
Course: MainCuisine: ItalianDifficulty: Easy6
servings15
minutes30
minutes330
kcalIngredients
16 oz farfalle pasta
4 cloves garlic, minced
8 oz tomato sauce
1/2 cup heavy cream
1/2 cup fresh parmesan cheese
1 tsp smoked paprika
large handful kale, washed and ribs removed
4 oz sun-dried tomato (reserve oil)
salt and pepper, to taste
4 chicken breast, trimmed
Directions
- In a large pot, boil water with a teaspoon of salt. Once it is rapidly boiling, add the pasta and cook per the carton instructions. Drain and set aside.
- Heat oven to 425 degrees.
In a large saucepan, add the tomato sauce and heavy cream, stir and bring to a simmer. Stir in the cheese, kale and the sun dried tomatoes (reserving oil). Continue to simmer for another 5-7 minutes. - Meanwhile in a medium sized skillet, heat the oil reserved from the sun dried tomatoes and add the chicken. Season with salt and pepper and flip once a dark golden colour (about 5 minutes). Move the skillet to the preheated oven and continue to bake for another 14 minutes. Remove from oven and let sit for 10 minutes before slicing.
- Carefully pour the sauce into the big pot of pasta and gently mix together. Add chicken and stir again to combine. Serve with additional pepper and parmesan cheese. Enjoy!