Pâtes aux tomates séchées et aux blancs de poulet

Ingrédients

• 2 skinless boneless chicken breasts
• 2 tbsp olive oil (divided)
• 500 g / 1 lb spaghetti
• 3 cloves garlic (sliced)
• 1-2 tsp red chilli flakes
• 4 tbsp sun-dried tomatoes (chopped, I used dried packed variety)
• 2 tbsp flat leaf parsley (chopped)
• salt to taste

Préparation

1. 1

   Cook the spaghetti in a large pot of salted boiling water according to package instructions.

2. 2

   Meanwhile, cut each chicken breasts lengthwise to create four thin cutlets. Season with salt and pepper. Pan fry in 1 tbsp of olive oil for 5 minutes on each side over medium heat until golden on the outside and cooked all the way through. Remove to a separate plate and keep warm.

3. 3

   To the same pan add another tablespoon of olive oil and sauté sliced garlic and sun-dried tomatoes with red chilli flakes over low heat for 1 minute, then add 1/2 cup of pasta water (scoop it directly from the pot with spaghetti). and bring the sauce to a simmer, then add parsley, stir and immediately take off the heat.

4. 4

   Drain the cooked spaghetti. Add the spaghetti to the pan with sun-dried tomatoes, and toss until pasta is coated with the sauce. Taste and season with salt. Slice the chicken breasts and add to the sun-dried tomato pasta. Serve sprinkled with freshly grated Parmesan cheese.