Go Back
–+ servings
Print
Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta

YIELD 3 -4 servings

Ingredients

  • 8 oz/250 g pasta penne or fettuccine
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • ⅓ cup julienned sun-dried tomatoes in olive oil , drained
  • ¼ cup freshly grated Parmesan
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Salt and freshly ground black pepper , to taste

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. To make the cream sauce: Whisk chicken broth and flour in a bowl until well combined and smooth. Set aside.
  3. Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Add chicken broth and cook, whisking constantly, 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, and basil, and season with salt and pepper, to taste. Cook until slightly thickened, about 1 minute.
  4. Stir in pasta and heat through, about 1 minute.
  5. Serve immediately, garnished with parsley, if desired.