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Chicken in Sun-Dried Tomato Basil Sauce | Can't Stay Out of the Kitchen | this delightful #chicken entree is perfect for company or #holiday dinners like #Easter. I used #glutenfree #pasta but any kind can be used.

Chicken in Sun-Dried Tomato Basil Sauce

Teresa Ambra
Wonderful baked chicken dish that's served over gluten free angel hair pasta. The chicken is drizzled with a sun-dried tomato sauce consisting of basil, shallots, and bell peppers in cream and chicken broth. It's perfect for company or holiday dinners like Easter, Mother's Day or Father's Day.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Chicken, Main Dish
Cuisine American
Servings 4
Calories 771 kcal

Equipment

  • 1 10x15" glass baking dish
  • 1 medium sauce pan
  • 1 sharp knife to dice vegetables
  • 1 whisk
  • 1 wooden spoon
  • 1 large stock pot to cook pasta

Ingredients
  

  • 4 chicken breasts skinless, boneless
  • 1 tbsp. olive oil or, as needed
  • 1 tsp. Salt and pepper to taste
  • 2 tbsp. olive oil
  • 1/4 cup shallots diced
  • 1/2 red bell pepper diced
  • 2 tbsp. gluten free flour or use all-purpose flour
  • 1/3 to 1/2 cup chopped sun dried tomatoes reconstituted in ½ cup water
  • 1/2 cup fresh basil chopped
  • 1-1/2 cups chicken broth
  • 1/2 cup heavy cream or half and half, (I used heavy cream)
  • 16 oz. box gluten free angel hair pasta or use regular angel hair pasta

Instructions
 

  • Preheat oven to 350°.
  • Spray a 10x15” glass baking dish with olive oil cooking spray.
  • Place chicken breasts in dish.
  • Sprinkle generously with salt and pepper and drizzle with olive oil.
  • Bake for about 30 minutes.
  • Turn chicken over and sprinkle again with salt and pepper.
  • Bake 30 more minutes until chicken is cooked through.
  • Meanwhile, make sauce: chop or dice sun dried tomatoes and add ½ cup water.
  • Allow the tomatoes to sit in the water about 5-10 minutes to plump up for use.
  • While tomatoes are reconstituting, place a couple of tablespoons of olive oil in medium saucepan.
  • Add red bell pepper and sauté a few minutes until soft.
  • Add diced shallots and cook a few more minutes until veggies are soft.
  • Add flour and whisk to combine.
  • Slowly work in chicken broth with a whisk, then add cream and continue whisking until smooth.
  • Cook over low to medium heat until sauce thickens.
  • Dice basil and add to sauce with the drained tomatoes.
  • Stir to combine.
  • Keep over very low heat until ready to serve.
  • Heat water in a large stockpot.
  • Add gluten free angel hair pasta and cook about 5 minutes according to package directions.
  • Drain pasta add a little oil or butter to keep noodles from sticking together.
  • To serve: Spread angel hair pasta on plates.
  • Place a cooked chicken breast on the bed of noodles.
  • Spoon Sun-Dried Tomato Basil Sauce over top of the chicken and pasta.

Notes

NOTE: When I originally posted this recipe, DeBoles gluten free pasta was about the only GF pasta brand I could find. I have since discovered and highly recommend Ronzoni's gluten free pasta. The blend doesn't fall apart as easily and tastes much better.
 
Recipe adapted from In the Kitchen with Jenny.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 771kcalCarbohydrates: 99gProtein: 38gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 107mgSodium: 807mgPotassium: 856mgFiber: 5gSugar: 6gVitamin A: 1177IUVitamin C: 26mgCalcium: 53mgIron: 3mg
Keyword chicken, main dish, tomatoes
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