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Chicken with Capers & Sun Dried Tomatoes


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


  • 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.

Product Used

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