I’m interrupting my unintentional “Curry Week” here on g&c for yet another delicious (but non-curry) dinner recipe: Creamy Sun-Dried Tomato and Chicken Pasta. It’s basically what all my pasta dreams are made of.
Even better? It can be made in less than 30 minutes. I expected it to take longer because um, hello! It totally looks like a fancy meal. But the sauce comes together in a snap with the whirl of a food processor and if you cook the pasta while you are cooking the chicken, the rest is just mixing it all together and dinner is served. Pour yourself a glass of wine and pat yourself on the back because you, my friend, are the weeknight dinner goddess.
Now let’s talk about this super dreamy creamy sun-dried tomato sauce. I used GO VEGGIE Vegan Classic Plain Cream Cheese which, if you’ve been paying attention at all around here, you know I am a huge fan of. It tastes just like regular cream cheese but is dairy-free, has more calcium and is lower in calories and fat and saturated fat than regular cream cheese, and has no cholesterol, making this weeknight meal a healthy choice! Another reason to give yourself a pat on the back.
All you do for the sauce is combine the cream cheese, a little milk, and some sun-dried tomatoes in a food processor (or a blender) and puree away. I also saved a little pasta water to thin it out a bit at the end. That’s it. No really, that’s all you do. I told you it was easy!
One note about the sundried tomatoes: I used the kind that is in a jar in olive oil with some Italian herbs, which I’m sure added more flavor. If you use the dried kind, you might want to add a teaspoon or two of olive oil to the sauce, along with a teaspoon or two of Italian seasoning.
So it really comes down to making the sauce (5 minutes), cook the chicken and pasta (15-ish minutes), and throwing it all together (30 seconds!). You’ve got yourself a delicious and comforting dinner in less than 30 minutes!