By: Chef Laura Bonicelli
The sun-dried tomatoes and cream create an intense sauce that pairs perfectly with Angel Zucchini Pasta.
about Chicken Cutlets with Sun-dried Tomato Cream Sauce
This sauce in Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini Pasta is so delicious you may be tempted to double it. Maybe – for company, but I love that there is just enough to cling to and coat the pasta, but it’s not soupy. The angel hair and zucchini combination is one you’ll repeat for other recipes. It’s a great way to lower the carbs in pasta, and the texture of the noodles together is fabulous. Plus, it’s a built-in vegetable side. I would note that if you’re planning on leftovers. Keep the angel hair separate – reheat it by dipping it in boiling water. Cook the spiralized zucchini as you need it. It doesn’t reheat well.
The key to this quick skillet recipe is having your ingredients completely prepped and ready to go. I know – I tell you that with every recipe! But with Chicken Cutlets with Sun-Dried Tomato Cream Sauce over Angel Zucchini Pasta, there isn’t time to prep while cooking.
I love using the sun-dried tomato oil as the base for the chicken and sauce. It adds to the intensity of the flavor
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Step by Step Instructions
Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini Pasta
Ingredients
- 8 ounces angel hair pasta
- 2 large zucchini spiralized
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- 2 large chicken breasts sliced in half evenly horizontally
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
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- 1/2 cup slivered sun-dried tomatoes packed in oil
- 1 tablespoon sun-dried tomato oil reserved from jar
- 1/2 cup finely chopped shallot
- 1 large clove garlic minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
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- 4 tablespoons tarragon leaves
Instructions
- Prepare and measure all ingredients - "mise en place". Heat a large pot of salted water over high heat.
- Pound the cutlet to even out, if necessary. Sprinkle the cutlets on both sides with salt and pepper. Heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook for three minutes. Turn the cutlets over and brown for an additional three to five minutes, until an instant-read thermometer reaches 165 F. Transfer the cutlets to a plate.
- Add the sundried tomatoes, shallots, and garlic to the pan. Cook, stirring for 2 minutes. Increase the heat to high and add the wine. Cook, stirring and scraping up browned bits on the bottom of the pan, until the wine evaporates, about 3 minutes. Reduce the heat to medium, stir in the cream and chicken juices from the plate. Simmer for one minute. Taste and adjust salt and pepper.
- Return the chicken to the pan. Turn the chicken to coat. Cover to keep warm.
- Cook the pasta according to manufacturers directions. Once cooked, remove the pasta from the pot to a bowl using tongs. Add the spiralized zucchini to the pasta water and cook for 30 seconds. Remove the zucchini and add to the pasta. Toss to combine.
- Divide the angel zucchini pasta among four plates. Top each with a cutlet and sauce. Garnish with tarragon.
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