Ingredients
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 4 | skinless and boneless chicken breasts, halved | |
| salt and pepper to taste | ||
| 6 | Pastene Sun Dried Tomatoes in oil, drained and chopped | |
| 2 Tbsp | Pastene Sun Dried Tomato Pesto | |
| 1½ cups | chicken stock | |
| 1 Tbsp | Pastene Tomato Paste | |
| ¼ cup | Pastene Capers, drained | |
| Pastene Grated Parmesan Cheese | ||
| fresh basil | ||
| 16 oz | Pastene Italian Spaghetti |
Directions
- Preheat the oven to 350°F.
- Heat oil in a skillet over medium heat. Add chicken and brown 4 to 5 minutes on each side. Season to taste with salt and pepper.
- Remove chicken to a baking dish and cook in oven for 12 to 15 minutes, or until chicken is no longer pink inside.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Using the same skillet, stir in sun dried tomatoes, sun dried tomato pesto, stock, tomato paste, and capers. Mix well and season to taste with salt and pepper.
- Plate the spaghetti, add slices of chicken and top with sun dried tomato sauce and parmesan cheese. Garnish with fresh basil and serve.
