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Sun-dried tomatoes used to intimidate the heck out of me. My parents always had jars or bags of sun-dried tomatoes in their pantry, and as a child I thought they looked like something out of a horror movie or a science classroom. Later, they were a mystery. Just how were you supposed to cook with them? Did they get chopped up? Ground? Grated? Soaked? I had no idea how to cook with sun-dried tomatoes, but it turns out the secret method for cooking with sun-dried tomatoes is the easiest cooking technique in the world: Just put them in things.
In many ways, sun-dried tomatoes are like cooked bacon. They’re just as flavorful as bacon, and like bacon, you can pretty much throw them in or on any dish and you’ll probably wind up with something good. You could put them in salads or on sandwiches. They’re always a hit on pizza and toast, and I have a strong suspicion that you could make a sun-dried tomato ice cream that would really knock people’s socks off.
Sun-dried tomatoes are a star. Adding them to a pasta dish is like adding Meryl Streep to a movie; they’re probably going to upstage everything in the vicinity, but if you have access to sun-dried tomatoes (or Meryl Streep), you should definitely use them.
The chicken is sautéed in butter and garlic, then the sun-dried tomatoes are added to that and sautéed until they are nice and fragrant. Then the cream sauce is made by adding half-and-half, milk, chicken broth, and mozzarella cheese until it’s thick and luscious and the cheese is melted and the sauce looks like something you want to eat with a spoon. Then add cooked pasta and stir until it is well-mixed, and you’ll have a dreamy main course, and hopefully a ton of leftovers for later.
Get the recipe: Sun-Dried Tomato Chicken Florentine Pasta from Pinch of Yum
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Source : thekitchn