Chicken and Sun-Dried Tomato Spaghettini

By Soo Kim and The Test Kitchen

177 people added this to their Recipe Box

Chicken and Sun-Dried Tomato SpaghettiniTo butterfly a chicken breast, hold knife horizontally and cut chicken in half almost but not all the way through; open like book.5 out of5based on3 ratings.

Rate this recipe »

Chicken and Sun-Dried Tomato Spaghettini
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	398398 cal
pro	24 g24g pro
total fat	13 g13g total fat
sat. fat	6 g6g sat. fat
carb	49 g49g carb
fibre	6 g6g fibre
chol	43 mg43mg chol
sodium	572 mg572mg sodium
potassium	515 mg515mg potassium
% RDI:	-
calcium	66 calcium
iron	2424 iron
vit A	3434 vit A
vit C	2222 vit C
folate	2424 folate

To butterfly a chicken breast, hold knife horizontally and cut chicken in half almost but not all the way through; open like book.

Ingredients

2 chicken breasts , butterflied2 2chicken breastchicken breasts, butterflied
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 tsp extra-virgin olive oil 4 4tsp tspextra-virgin olive oil
1 small red onion , thinly sliced1 1small red onionred onions, thinly sliced
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes 1/2 1/2cup cupthinly sliced drained oil-packed sun-dried tomatoes
2 cloves garlic , minced2 2cloves garlic, minced
1-1/3 cups sodium-reduced chicken broth 1-1/3 1-1/3cups cupssodium-reduced chicken broth
1/2 cup white wine 1/2 1/2cup cupwhite wine
2 tbsp butter 2 2tbsp tbspbutter
12 oz whole wheat spaghettini 12 12oz ozwhole wheat spaghettini or whole wheat capellini
5 cups baby spinach , (about 142 g)5 5cups cupsbaby spinach, (about 142 g)
1/2 cup crumbled goat cheese , (about 90 g)1/2 1/2cup cupcrumbled goat cheese, (about 90 g)

Preparation

Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; brown and cook chicken until no longer pink inside, about 6 minutes. Transfer to cutting board; cut into pieces.

Add remaining oil to pan; cook onion over medium heat until browned, about 5 minutes. Stir in sun-dried tomatoes and garlic; cook for 1 minute. Stir in chicken broth and wine; bring to boil. Reduce heat and simmer for 2 minutes. Stir in butter. Return chicken and any juices to pan; sprinkle with remaining salt and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and return to pot, reserving 1/2 cup of the liquid.

Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat. Sprinkle with goat cheese.

Source : Canadian Living Magazine: March 2011