Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch medallions
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, julienned
  • 1 small shallot, finely diced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 10 oz rigatoni pasta
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 fresh lemon, juiced

Instructions:

  1. Bring a large pot of salted water to a boil. Dredge chicken medallions in flour seasoned with salt and pepper. Heat sun-dried tomato oil in a 12-inch skillet over medium-high heat. Sear chicken until golden-brown (4 minutes per side), then remove and tent with foil.
  2. Lower skillet heat to medium. Add shallots and sun-dried tomatoes, sautéing for 2 minutes. Stir in garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.
  3. Deglaze the skillet with chicken broth, scraping up the fond. Add heavy cream and simmer for 2-3 minutes until thickened. Whisk in Parmesan cheese until the sauce is glossy.
  4. Cook pasta 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain. Toss pasta and chicken into the sauce, adding reserved water as needed for consistency. Finish with lemon juice and fresh basil.