Tuscan Sun-Dried Tomato Pasta with Pine Nuts
Servings: 4 People
Calories: 695kcal
Equipment
- Air Fryer
- Stock Pot
- Pasta Strainer
- Wok Pan ( or Large Saute' Pan)
- Bamboo Spurtle
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
Ingredients
- 1 lb Chicken Breast lightly seasoned with salt & pepper to taste
- 1 lb Trottole Pasta
- 1 tsp salt for pasta water
- 6 oz Black Olives pitted, sliced- Optional
- 4 oz Mushrooms Stems & Pieces, drained- Optional
- 1/2 cup Pine Nuts
- 1/4 cup Sun-Dried Tomatoes Diced- if in oil drain off oil first, the oil could be used to cook with instead of Tuscan Olive Oil
- 2 tbsp Tuscan Olive Oil
- 8 oz Pesto Sauce
- 8 oz Feta Cheese Crumbles
- 5 oz Parmesan Cheese Slices
- 1 package Bread Sticks optional garnish
Instructions
- 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!