Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp sun-dried tomato oil
  • 1 tsp salt
  • 1 medium shallot, finely minced
  • 4 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, julienned
  • 12 oz penne or fettuccine pasta
  • ½ cup chicken broth

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. While pasta cooks, heat the sun-dried tomato oil in your skillet over medium-high heat. Add chicken pieces in a single layer; sear without stirring for 3 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes until golden and cooked through. Remove chicken to a plate and set aside.
  2. In the same skillet (do not wipe it out), lower heat to medium. Add the minced shallots and sauté for 2 minutes until translucent. Stir in the garlic and sun-dried tomatoes, cooking for 60 seconds until the garlic smells fragrant and nutty.
  3. Pour in the chicken broth or white wine. Use your spatula to scrape up all the browned bits from the bottom of the pan. Let the liquid simmer and reduce by half (about 3 minutes) to concentrate the flavor.