Chicken, Roasted Garlic & Sun-Dried Tomato Cavatappi in Pink Sauce
Date Night Pasta
Three Farm Daughters
Don’t be fooled by the pretty-in-pink sauce: This opulent Chicken and Sun-Dried Tomato Cavatappi doesn’t tiptoe around in flavor territory - it’s bold, brazen and always makes the first move.
First, let's talk about the star of the show: Three Farm Daughters Cavatappi. This outgoing pasta shape is like a hug for your fork, scooping up the flavors in its embrace to make every bite a delectable experience.
Now, let's add some sass to this dish with golden sautéed chicken breast and sultry sun-dried tomatoes. These two ingredients bring a complex balance of savory and sweet to the party.
To bring it all together, we're whipping up a simple but oh-so-creamy fire roasted tomato sauce that'll have you coming back for seconds. (Or thirds, no judgement here!)
- 1 box Three Farm Daughters Cavatappi
- 1 whole bulb of Garlic, unpeeled
- 1 lb boneless, skinless Chicken Breast, cut into bite-sized pieces
- 1 cup Sun-Dried Tomatoes in Olive Oil, chopped
- 28oz can Diced Fire-Roasted Tomatoes
- 1/2 cup Mascarpone or Heavy Cream
- 3 tbsp fresh Basil leaved, julienned
- 2 tbsp Extra Virgin Olive Oil
- Salt and pepper to taste
- ½ cup Parmesan Cheese, finely shredded
Preheat your oven to 400°F and bring a large pot of salted water to the boil.
- Slice the top off the bulb of garlic, exposing the individual cloves. Place the garlic bulb on a piece of aluminum foil, drizzle with a bit of olive oil, wrap it up, and place it in the oven. Bake for about 25-30 minutes, or until the cloves are soft and fragrant. Let cool, then squeeze the cloves out of their skins and chop.
- Cook the Cavatappi according to the package instructions, then drain and set aside., reserving 1 cup of water.
- In a large pan, heat the olive oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook for about 6-8 minutes, or until the chicken is browned on all sides and cooked through.
- Add the sun-dried tomatoes, fire-roasted tomatoes, roasted garlic puree and mascarpone or heavy cream to the pan with the chicken. Stir to combine and cook for about 5 minutes, or until the sauce has thickened slightly.
- Toss the cooked Cavatappi with the chicken and pink sauce, and stir through the freshly shredded basil. Season with additional salt and pepper to taste, if needed.
- Serve hot, topped with grated Parmesan cheese, and prepare to swoon.