[Recipes] Sun-Dried Tomato Romesco Chicken

Prep Time: 30 minutes | Total Time: 30 minutes | Servings: 4

Pasta covered in a thick romesco sauce made with sun-dried tomatoes, roasted red peppers, and almonds is a dish with a bright Spanish flair. It is served with succulent chicken cutlets for a tasty and filling supper.

Ingredients

• 8 ounces rigatoni or penne pasta
• 1 (7-ounce) jar whole sun-dried tomatoes in oil
• ¼ cup chopped fresh flat-leaf parsley
• 1 ¼ teaspoons kosher salt, divided, plus more for water
• ¼ cup plus 2 tablespoons chopped almonds, divided
• 2 jarred roasted red bell peppers, drained and chopped
• 2 cloves garlic, smashed
• ¼ cup olive oil
• 1 tablespoon sherry vinegar
• 4 chicken breast cutlets (1 pound total)
• ½ cup heavy cream

Directions

Step 1: Prepare the pasta.

• Bring a big pot of water that has been salted to a boil. Follow the directions on the pasta packet. Set aside ½ cup of pasta water after draining.

Step 2: Prepare the Gremolata

• Save three tablespoons of the oil after draining the sun-dried tomatoes. After chopping the tomatoes, put ¼ cup of them in a small basin.
• Add 2 tablespoons chopped almonds, 1/8 teaspoon salt, 1 tablespoon leftover tomato oil, and parsley to the bowl. For the gremolata topping, thoroughly mix.

Step 3: Prepare the Romesco sauce.

• The remaining chopped sun-dried tomatoes, roasted red bell peppers, garlic, olive oil, ¼ cup water, sherry vinegar, ¼ cup almonds, and ½ teaspoon salt should all be combined in a blender. Process for about 30 seconds, or until smooth.

Step 4: Prepare the chicken.

• In a large skillet, heat the remaining 2 tablespoons of the tomato oil that was set aside over medium-high heat.
• After patting the chicken dry, season with ½ teaspoon salt. Cook the chicken in the skillet for 2 to 3 minutes on each side, flipping it regularly, until it is thoroughly browned and cooked through.
• Save any drippings from the skillet and move the chicken to a platter.

Step 5: Add Romesco sauce to pasta.

• To the skillet with the leftover chicken drippings, add the cooked pasta, heavy cream, romesco sauce, ¼ cup of the pasta water that was set aside (plus more if necessary), and the remaining 1/8 teaspoon of salt. Toss to thoroughly coat the pasta.

Step 6: Offer

• Garnish with the gremolata and serve the spaghetti with the chicken on top.

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