Sun-dried Tomato Chicken and Broccoli Pasta

When growing up we had a restaurant close to my home that had a sun-dried tomato and broccoli pasta that was packed with garlic and the flavor of the dish was amazing. Using that as a base for this sun-dried tomato chicken and broccoli pasta is tossed in a simple cream sauce with sun-dried tomato paste (it can be found in the italian section of grocery store or follow the recipe below). The pasta has a great rich and garlicky taste that is absolutely delicious. 

 Make the creamy sun-dried tomato sauce by placing the half & half, sun-dried tomato paste, garlic, cornstarch, lemon juice and salt into the bowl of a food processor fitted with an S-blade or blender. Blend until smooth. Taste test and season with additional salt if desired.

To make the Sun-dried tomato paste
12 ounces of jarred sun dried tomatoes in oil, drained
½ cup olive oil
​Salt and pepper
 In a food processor, combine the tomatoes, and seasonings. Slowly add the oil until a thick and smooth puree is formed. Salt and pepper to taste. Keep refrigerated for up to 2 weeks.

Bring a large pot of water to a boil. Add the pasta to the pot and cook according to al dente on the package. With 3 minutes remaining, Add the broccoli florets and cook until the pasta is tender and the broccoli is bright green and tender-crisp. Drain the pasta and broccoli into a colander.

While pasta is cooking, cook the chicken until fully cooked, add the sauce to the pan and bring to a simmer and let the sauce thicken.

Pour the drained pasta and broccoli to the pan with the chicken and sauce and toss to coat. Divide the pasta onto plates and top with parmesan and red-pepper flakes, if desired. Serve.

Sun-dried Tomato Chicken and Broccoli Pasta

30 mins Serves 4-6 Ingredients: sun-dried tomato paste, chicken, half & half, broccoli,