Tuscan Sun-Dried Tomato Pasta with Pine Nuts
Dinner, Lunch, Main Course
Air Fryer, Chicken, Pasta
Wok Pan ( or Large Saute' Pan)
lightly seasoned with salt & pepper to taste
for pasta water
pitted, sliced- Optional
Stems & Pieces, drained- Optional
Diced- if in oil drain off oil first, the oil could be used to cook with instead of Tuscan Olive Oil
Tuscan Olive Oil
Feta Cheese Crumbles
Parmesan Cheese Slices
Roasted your seasoned chicken breast at 390 degrees for 20 minutes. You will want to turn half way through cooking with tongs.
During this time, cook your pasta in a large stock pot with boiling water, drop your pasta with 1 tsp of salt, for 8-10 minutes, drain through a colander when done.
Next saute your pine nuts and sun-dried tomatoes in wok or large pan with olive oil for 2 minutes until fragrant.
Add in mushrooms, black olives, and sliced chicken breasts.
Stir in Pesto Sauce and allow to simmer for 5 minutes.
Turn off all the heat and stir in your feta cheese.
serve in a bowl with breadsticks and top with a thick cut Parmesan Reggiano. Enjoy!