Chicken and sun-dried tomato pasta: a hearty one pan dinner that makes clean up simple

Becoming a parent has taught me to make less mess. Preparing a meal, even if it’s just for my little one, can be time-consuming — whether it’s preparation, cooking or even the cleanup.

Most of the time I find the clean-up dreadful and I hope my knight in shining armor will come and save me.

Sometimes it happens; my husband decides he’s feeling fancy and wants to get his hands wet, but other times it’s not worth the long breaths and eye-rolls over who’s going to wash the dishes after a long day. Lucky for us there is a dishwasher — no not like a permanently fixed person who lives in our kitchen happily washing every piece of silverware — just your average household appliance.

Unfortunately, there are sometimes things that don’t fit or belong in the dishwasher. This is where I get creative. Using one pan, skillet or pot to cook a whole meal equals less eye-rolling and more playtime after dinner, a win-win situation for all.

This recipe is one of my favorites and can vary depending on what you have in your kitchen. Sometimes I add a few handfuls of baby spinach to sneak in some greens or if I don’t have sun-dried tomatoes on hand I use cherry or diced tomatoes, just sauté a little bit more than you would the sun-dried tomatoes to allow them to break down.

This recipe is perfect for a hearty weeknight meal or just double the recipe if you’re looking to feed a weekend crowd. A tasty meal with easy cleanup — I don’t think it gets any better.

Chicken & Sun-dried Tomato Pasta
Serves 4

Ingredients
1 lb chicken breast, cut into 1-inch pieces
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon dried basil
1 lb cooked penne pasta
2 tablespoon olive oil plus more for cooking
1 cup dry white wine
1/4 cup heavy cream, room temperature
1 cup sun-dried tomatoes, drained (if in oil) and chopped
2 garlic cloves minced
1 yellow onion, small diced
1/4 cup parsley, chopped
Salt & Pepper

* In a small bowl combine the chicken, paprika, garlic powder, dried basil, 1 teaspoon of salt, 1 teaspoon of ground black pepper and 2 tablespoons of olive oil. Mix well and set aside.

* In a large skillet heat 1 tablespoon of olive oil. Cook the chicken in batches over medium-high heat, remove the cooked chicken from the pan, leaving any remaining oil behind. Add the chopped onion to the pan, sauté over medium heat until onion is softened, about 5 minutes. Add the chopped garlic, sauté until fragrant, about 1 minute. Turn the heat up to medium-high, add the white wine. Cook until all of the wine has reduced, about 8 minutes. Turn the heat down to medium and stir in the sun-dried tomatoes and the room temperature heavy cream. Cook for 1-2 minutes. Taste for seasoning, adding salt and pepper if necessary. Add the cooked chicken, cooked pasta and parsley to the skillet. Stir to combine. Taste again for seasoning. Serve immediately.