A creamy chicken and sundried tomato pasta which is delicious to eat, very quick to make, and light enough to stay off your conscience, thanks to a secret ingredient.
In addition, most ingredients are (or should be) pantry staples, making your shopping list a one-item affair (the chicken – unless you have some in your freezer!). Does this recipe keep getting better and better or what?
So let’s get to the secret ingredient. The conscience-related one. Have you ever tried sundried tomatoes in a cream-based sauce? Ah. They’re amazing. You should. In this case however, I thought I’d keep the dish on the light side, so I used what I often do when I want a thigh- or pocket-friendly replacement for cream. Evaporated milk. Obviously I’m not referring to sweetened condensed milk okay? Just thought I’d clarify that… No, I mean the plain, old-fashioned, kind of yucky to drink, tinned evaporated milk. You can easily keep a couple of tins in your cupboard, and they don’t only have to be for when you run out of fresh milk for your coffee. Have you tried it in bread pudding? I rest my case.
Moving on to the recipe. It’s very easy, but it does require some good timing. So be mindful that all your ingredients are prepped beforehand, and try and stick to the details in the steps below. If you’ve not made this kind of dish often, you could make or at least start the chicken and sauce before the pasta, and then leave it off the heat in the pan till it’s time to add the pasta. The most important thing to remember is to not overcook the chicken so it stays nice and juicy.
Do you substitute anything with evaporated milk?