Using simple ingredients from the pantry, this plate full of happiness is a feast for the eyes and the taste buds! Other than the pasta, the ingredients are naturally gluten free. A fast easy dinner to enjoy any night of the week!
Dinner for two
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Ingredients:
- 2 tbsp. olive oil, divided use
- 8 oz. thin sliced chicken cutlets
- 1/2 tsp. Italian seasoning (I like this one)
- paprika
- 2 oz. sun dried tomatoes in oil
- 1 tbsp. tomato paste
- 2 garlic cloves, minced
- 1/2 cup half and half
- 1/2 cup shredded Gruyere cheese
- 4 oz. gluten free Casarecce pasta
- pinch of red pepper flakes
- fresh Italian parsley, for garnish.
Preparation:
This is one of those recipes that goes very quickly once you begin, so you want to have all of your ingredients at the ready. Heat a pot of salted water for the pasta. Mince the garlic and grate the cheese.
Heat a deep skillet with 1 tbsp. of the olive oil and add the chicken. Sprinkle it with Italian seasoning and paprika. Cook for 1 minute each side (longer if you have thicker slices) and remove to a plate.
By now the pasta water should be ready, cook the pasta to a few minutes less than the package directions, it will finish cooking in the sauce.
Next add the sun-dried tomatoes to the pan with their oil. Cook until they begin to sizzle, then remove and rough chop them or use kitchen shears to julienne.
Return the sun-dried tomatoes to the pan with the minced garlic and 1 tbsp. tomato paste.
Cook for 1 minute, stir it all together and return the chicken to the pan.
Top it with the Gruyere cheese and pour in the half and half. Add a pinch of red pepper flakes and stir to combine.
Drain the pasta and add to the pan, toss well and cook for one more minute.
Transfer to a serving dish, drizzle with the remaining tbsp. of olive oil and garnish with Italian parsley.
Mmm, mmm, mmm. This was SO good! Sometimes I even amaze myself.
Notes ♪♫ For this dish, use sun-dried tomatoes in oil. The oil in the jar is infused with flavor and gives the entire dish a beautiful color.
