This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Give me books, French wine, fruit, fine weather and a little music played out of doors by somebody I do not know." -John Keats
The great thing about sun-dried tomatoes is that they keep well in the pantry, so you can get their light summery flavor year 'round.
It is important to handle them carefully. Reconstituting them in boiling water is the first step and that water can also be used in the dish you are making. The second trick is to not use too many: they can easily overpower a dish because the flavor can be a bit bitter. Lastly, it is key to pair them with ingredients that help balance any bitterness.
This recipe does just that. It uses only a half-ounce of sun-dried tomatoes per serving, pairs them with roasted tomatoes and chicken for a savory flavor, and adds creaminess from the goat cheese. You can use these ingredients to create your own dish, for example, by substituting mushrooms for the grape tomatoes and shrimp for the chicken.
Servings: 2 | Serving size: about 3 cups
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
|1 ounce||sun-dried tomatoes|
|to taste||fresh ground black pepper|
|2 tsp.||olive oil|
|6 ounces||cherry or grape tomatoes|
|1 large||shallot (thinly sliced)|
|6 ouncs||boneless, skinless chicken thighs (cut into 1/2 inch cubes)|
|4 ounces||whole wheat or gluten free bow tie pasta|
|1 large||green onions (thinly sliced crosswise; keep white and green part separate)|
|2 ounces||goat cheese (crumbled)|
|5 large||leaves fresh basil (chiffonade)|
Place the water in a large saucepan over high heat.
When the water boils, turn off the heat and remove 1 cup of the water.
Pour the 1 cup boiling water over the sun-dried tomatoes. Let steep for 20 minutes.
Remove the sun-dried tomatoes from the water. Mince 1/4 of the sun-dried tomatoes finely and set aside.
Place the remaining 3/4 of the sun-dried tomatoes in a blender or mini-chopper. Add 1/2 cup of the water the tomatoes steeped in, salt, and pepper.
Puree until smooth.
Place a large skillet in the oven and preheat to 325°F.
Place the olive oil in the skillet with the grape tomatoes and shallot.
Roast for 5 minutes and stir.
While the tomatoes are roasting, turn the heat back on to bring the water to a boil.
Add the pasta.
After the tomatoes and shallots have roasted for 10 minutes, move them to one side of the skillet and add the chicken on the other side.
Return the pan to the oven and roast for another 10 minutes.
Remove the skillet from the oven and place on the range over medium-low heat.
Add the pureed sun-dried tomatoes, the minced sun-dried tomatoes, 1/4 cup of the reserved water the tomatoes steeped in, the goat cheese and the white part of the green onion.
Cook slowly for about 2 minutes, until the goat cheese is melted.
Add the drained pasta and the green part of the green onions.
Fold together gently.
Serve topped with the fresh basil.
Serving size: about 3 cups
|Calories 480||Calories from Fat 144|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 57g||19%|
|Dietary Fiber 10g||40%|
|Vitamin A 10%||Vitamin C 15%|
|Calcium 8%||Iron 25%|
|Vitamin K 40mcg||Potassium 958mg|