che bella notte pasta--only takes 30 minutes!

this is my favorite dinner. it can seem gourmet, there are myriad variations...and i timed myself the last time i made it and it literally took me 33 min, start to finish.

10 oz pasta (i’ve used farfalle, rotini, ziti, penne, capenelli)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp (or more) capers
1 lb boneless, skinless chicken breast, cut into medallions
1 tsp dried basil
1/8 tsp crushed red pepper
1 C chicken broth
½ C sun-dried tomatoes, julienne
½ C heavy cream
¼ C grated parmesan cheese

cook pasta as directed on package. in the meanwhile, heat olive oil over medium-high heat. add garlic, capers and chicken. add basil and red pepper. cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) add broth and tomatoes. simmer uncovered for 5 minutes. take off heat and stir in cream and cheese. pour over pasta and enjoy.

*i rarely actually make this with chicken—it’s great without it. super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms asparagus, yellow squash, spinach, eggplant; and i always sprinkle fresh shredded parmesan over the top.

*i’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt). i hope you love it and eat it as much as we do!