You are here: Home » Recipes » Chicken and Sundried Tomato Pasta Chicken and Sundried Tomato Pasta Yield servings PrintEmail Ingredients 3 -- 4 boneless, skinless chicken breasts, cut into thin strips1 pound bellflower shaped pasta3/4 cup red onion1/2 cup each red and yellow bell pepper, juilienned1/2 cup asparagus, cut into one inch pieces6 -- 7 sundried tomatoes, packed in oil1/4 cup half and half2 teaspoons dried oregano1 teaspoon white pepper1 teaspoon dried basil1/4 teaspoon cayenne pepper (optional, to taste)3 -- 4 tablespoon extra virgin olive oil Instructions In large skillet, saute onion, asparagus, and peppers in olive oil on medium heat until slightly softened and browned (approx 10 minutes). Add chicken to saute pan and continue cooking on medium until chicken is cooked through. In separate pot, bring water to a boil and cook pasta until al dente (approx 7 minutes). Put sundried tomatoes into food processor and pulse 7-8 times until tomatoes turn into a paste. When all parts are cooked, add drained pasta, and sundried tomato paste to skillet of vegetables and chicken. Add half and half to skillet and stir to encorporate. This creates a thick sauce which coats pasta and chicken. Add oregano, basil, cayenne and white pepper; stir to combine. let stand off heat for 1-2 minutes in order to allow thickening of the sauce. plate and enjoy!