Chicken and Sun-Dried Tomato Spaghettini

This is the most awesome dish ever!

One time, Kelly and I went to a restaurant somewhere in Edmonton and I ordered a pasta dish that was the best thing I had ever eaten.  I can remember what the restaurant looked like, I can remember what kind of day it was outside, I can even remember that it was not an exclusive place but rather a nice kind of franchise restaurant like Earl’s or something like that.  However, for the life of me I can’t remember what the restaurant was called!

So the search began over the next one or two years, hitting various Joey Tomatoes, Earls, Montana’s but the pasta dish was never to be found.

However, I have found a recipe that is exactly as good.  It’s so close to the dish I ate at the forgotten restaurant that it may even be the recipe they used. 

The recipe originally came out of a Canadian Living magazine, and I have just made a few changes to it.  It’s really easy:

  • 2 chicken breasts, butterflied
  • 1/4 tsp each of salt and pepper
  • 4 tsp olive oil (or canola oil…it’s more locally grown here)
  • 1 small red onion thinly sliced
  • 1/2 cup thinly sliced and drained oil packed sun dried tomatoes
  • 2 cloves of minced garlic
  • 1 1/3 cups chicken broth
  • 1/2 cup white wine           (and 1 full cup for yourself)
  • 2 tbsp butter
  • 12 oz (a big fistful or two) of whole wheat spaghetti
  • 5 cups spinach
  • 1/2 cup crumbled feta cheese
  • Brown and cook the chicken in the oven until no pink remains.  Sprinkle with a bit of the salt and pepper.  Cut into pieces.  Add the oil to the pan and cook the onion over medium heat until brown, about 5 min.  Stir in the tomatoes and the garlic; cook for 1 minute.  Stir in chicken broth and wine, and bring to a boil.  Reduce heat and simmer for 2 minutes.  Stir in butter.  Return chicken and any juices to the pan, sprinkle with salt and pepper.
  • Meanwhile, in a large pot of boiling water, cook pasta until el dente, about 8 minutes.  Drain and return to the pot, reserving 1/2 cup of the pasta cooking liquid.
  • Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat.  Sprinkle with feta.  Enjoy!!





2 responses to “Chicken and Sun-Dried Tomato Spaghettini

  1. I like how the wine bottles are empty and supper hasn’t even been served yet!! And the red wine, not just the white you cooked with! Did you have book club earlier that day??

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