SUN-DRIED TOMATO CHICKEN PASTA

Hemingways_Chick_Pasta_BIG

 

HEMINGWAY’S ISLAND GRILL
JOHN SMITH
 

1 boneless, skinless chicken breast (8 oz.)
½ cup olive oil
2 Tbsp. sun-dried tomato pesto
½ cup sun-dried tomatoes
½ cup fresh diced Roma tomatoes
2 oz. capers
White wine
¼ cup heavy cream
¼ cup parmesan cheese
10 oz. pre-cooked bowtie pasta
Grated parmesan cheese
Salt, pepper and garlic to taste

Grill chicken breast and slice into strips when done. Add olive oil to a sauté pan. Add sun-dried pesto and heat through. Add sun-dried tomatoes, capers and continue to cook. Add cooked pasta, splash of white wine, then fresh tomatoes. Add cream and incorporate well. To serve, place pasta mixture on plate, top with chicken strips and top with parmesan cheese.