Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background.
Easy Rosemary Sun Dried Tomato Pasta with Chicken
A fresh, lemony and garlicky dinner that is good enough for date nights but quick enough for busy weeknights.
Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background.
Easy Rosemary Sun Dried Tomato Pasta with Chicken
A fresh, lemony and garlicky dinner that is good enough for date nights but quick enough for busy weeknights.
Servings Prep Time
2people* 10minutes
Cook Time
15minutes
Servings Prep Time
2people* 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Begin with boiling water for pasta. Salt the water and cook pasta as instructions on the package. Drain using a colander.
  2. Fry bacon in a dry pan on medium high heat, until crisp and done to your preference. Crumble the bacon and set it aside. Reserve the bacon fat.
  3. Cut chicken into bite sized pieces and fry with the reserved bacon fat, on medium high heat. Sprinkle with dried rosemary, salt and pepper. Once the chicken is done, set it aside.
  4. Cook the sliced mushroom and onion (still the same pan, but change to medium low heat) until the onion is translucent and both are tender. About 7 minutes. Add sun dried tomatoes and 1 tbsp of their oil, lemon juice, ricotta, and chopped fresh rosemary. Season with salt and pepper, to taste.
  5. Serve with freshly cooked pasta, top with grated parmesan and garnish with fresh herbs, if desired.
Recipe Notes

* I may eat a lot, but I managed to eat all of this alone, except for the amount of pasta (I ate half). So if you’re really hungry, I recommend doubling the filling/sauce.

 

** Substitute ricotta for sour cream, greek yoghurt or vegan cashew cream

 

Storage: Leftovers are best left unmixed. Do not mix pasta and filling if you think you’ll have leftovers. Cook fresh pasta but save the filling in an airtight container in the refrigerator for 2-3 days.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I’d love to see!

 

Author: Stine Mari from Ginger with Spice