Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bunch rapini, chopped
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil
- 1/4 cup olive oil
- 1/4 cup white wine (optional)
- 1 pound penne pasta
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken and cook until golden brown on all sides, about 3 minutes.
- Add the rapini and cook until wilted, about 2 minutes.
- Add the sun-dried tomatoes, Parmesan cheese, and basil. Stir to combine.
- If desired, deglaze the pan with white wine.
- Add the penne pasta to a large pot of boiling salted water and cook according to package directions.
- Drain the pasta and add it to the skillet with the chicken and rapini mixture.
- Stir to combine and cook until heated through, about 2 minutes.
- Serve immediately.
Nutritional Information:
Calories: 500 per serving
Fat: 20 grams
Carbohydrates: 60 grams
Protein: 30 grams
Dish Characteristics:
- Creamy and flavorful
- Packed with tender chicken and crisp rapini
- Sun-dried tomatoes add a sweet and tangy note
- Parmesan cheese adds richness and umami
- Basil adds a fresh and herbaceous aroma
User Comments:
- "This pasta dish is absolutely delicious! The combination of chicken and rapini is perfect, and the sauce is creamy and flavorful." - Emily
- "I love the use of sun-dried tomatoes in this recipe. They add a wonderful sweetness and depth of flavor." - Sarah
- "This pasta is easy to make and is perfect for a quick and satisfying weeknight meal." - John
Special Precautions and Tips:
- If you don't have white wine, you can substitute chicken broth.
- To make the dish vegetarian, omit the chicken and add more rapini or other vegetables.
- Serve with a side of crusty bread to soak up the delicious sauce.
