Recipe: Chicken and Sun-Dried Tomato Pasta

This recipe for Chicken and Sun-Dried Tomato Pasta came from a ‘challenge’ week in our house.

When we returned to work following our Christmas break, I had stocked the freezer to the brim with dinners, lunches and snacks.

This was more helpful than I ever thought it could be – and I doubt we would have eaten as well had I not done this. With both of us working outside the home for 3 days a week – dinner is almost impossible, unless it’s a simple heat and serve.

After the last few months though, that freezer supply is dwindling. We’re starting to see the bottom of the freezer again.

We need to restock. But before we do that – we need to eat the last of everything.

The Challenge

Eat from the pantry and freezer – without buying anything new.

It wasn’t as hard as you might expect. We were able to eat the last of a few frozen dinners, as well as knock together some quick and easy meals using whatever ingredients we had on hand.

The Recipe

This Chicken and Sun-Dried Tomato Pasta is one of those meals. I literally had: a packet of pasta, a jar of sun-dried tomatoes, and some chicken breast. Voila – this dish was born. It was delicious. And it will be on our meal plan again soon!

The Empowered Cook shares an easy, fast recipe for chicken and sun-dried tomato pasta. A delicious weeknight dinner recipe the whole family will love.

Chicken and Sun-Dried Tomato Pasta
Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic diced
  • 500 grams chicken breasts
  • 1 tsp oregano dried
  • 1/2 tsp chilli flakes optional
  • 1 jar sun-dried tomatoes chopped
  • 375 grams pasta
  • 1 head broccoli chopped
Instructions
  1. Fill your pasta pot with water, and bring to a boil on the stove top.

  2. While waiting for the water to boil, heat the olive oil in a large pan over medium high heat. I used a big cast iron casserole dish for this. The pan needs to fit the cooked pasta at the end of cooking - so choose something big. 

  3. Once the olive oil has heated, add the onion and cook for a few minutes.

  4. Add the garlic and chicken breast to the onion. Continue cooking until the chicken breast is just cooked. 

  5. By this time, your water should be boiling. Add your pasta and give it a good stir. 

  6. Once the chicken is cooked, add your dried oregano (and chilli flakes, if using). Give it all a good stir. 

  7. Add your sun-dried tomatoes to the chicken also. Give this a good stir. Once these have heated through, you can remove from the heat.

  8. A few minutes before your pasta has cooked, add your broccoli to the pasta water. This will cook the broccoli at the same time - and save dirtying another pot!

  9. Once cooked, drain your pasta and broccoli. Add this to your chicken pot. Give everything a good stir - you may like to add a little more olive oil to the pan at this point. Or even better - use the oil from the sun-dried tomatoes. This will give an even better flavour hit. 

  10. Serve immediately.

Recipe Notes

This recipe is also delicious the next day as a cold lunch. Simply pack up any leftovers, and refrigerate until lunch time. 

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