Pasta With Chicken And Sun-Dried Tomatoes

5 from 6 votes

A simple and fresh pasta with sundried tomatoes and chicken. Loaded with Mediterranean flavors of capers, peppers, and olive oil.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Greek

Keyword: Chicken, pasta

Servings:

Calories: 624kcal

450 (1 pound) grams chicken thigh fillet or chicken breast fillet cut into small pieces

Marinate the chicken. Add the chicken, paprika, granulated garlic, and dried oregano to a bowl. Drizzle with olive oil and season with salt and pepper. Marinate for 20 minutes at room temperature.
Prepare the tomatoes. Skin (no need to blanch) and dice the tomatoes. Set aside.
Cook pasta al dente according to package instructions. Set aside and keep 200 ml of the cooking water.
Heat a good splash of olive oil in a saute pan over high heat.
Add the chicken to the pan and toss to get some color all over. Remove from the pan and set aside covered to keep warm.
Clean the pan from any scraps (you can add a splash of water, scrape the pan, and keep the juices to add to the sauce later on) and, in the same pan, heat an additional splash of olive oil.
Saute onion and garlic over moderate heat.
Add the diced tomatoes. Raise the heat to high, season with salt, and cook, stirring often, until they drain and begin to stick.
Add the chicken, peppers, sun-dried tomatoes, and capers. Also add the pasta water and pan juices (if using).
Cook over moderate heat until the sauce thickens. Stir in the parsley and cooked pasta.
Serve with freshly ground pepper on top.

Greek Kefalotyri cheese, Parmesan or Pecorino cheese are a good match with this pasta.