Poulet crémeux aux tomates séchées avec des pâtes

Ingrédients

• 6 Chicken Thighs (bone-in and skinless )
• Salt and freshly ground pepper (to taste)
• 1 tablespoon Olive Oil (from sundried tomatoes in oil)
• 2 teaspoon Butter
• 1 teaspoon Garlic (minced )
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Chilli Flakes
• 1/2 cup Sun-dried Tomatoes (roughly chopped)
• 3/4 cup Low sodium Chicken Broth
• 1/2 cup Heavy Cream
• 2 tablespoons Parmesan (grated )
• 2 cups Fusilli Pasta (cooked )

Préparation

1. 1

   Season chicken thighs with salt and pepper.

2. 2

   Melt butter in a pan over medium high heat, and add chicken thighs. Sear on both sides for 3-4 minutes on each side.

3. 3

   Remove the chicken from the pan and set aside.

4. 4

   Heat olive oil in the same pan and add garlic, thyme and chilli flakes. Saute for a minute or two and add sundried tomatoes, chicken broth, salt and pepper.

5. 5

   Add the chicken back to the pan and cook covered for 20-25 minutes till the chicken is cooked through. Check after 15 minutes and add a little more broth if necessary.

6. 6

   Once the chicken is cooked, stir in the heavy cream and parmesan and simmer for a minute or two before switching off the flame. Toss the cooked pasta in if adding it to the sauce and mix well. Serve immediately.