Creamy Sun-Dried Tomato Pasta

I first came across this dish a small Sicilian restaurant that was ran by a friend. Unfortunately, when he made it, rich heavy double cream was used to make it creamy. Not exactly Weight Watchers friendly. The good news is, I managed to make a pretty good replica of the dish and it’s a little friendlier than the original. In fact, you’ll be saving over 7 points per serve!

** Picture to be added soon, sorry! **

Creamy Sun-Dried Tomato Chicken

WW Points: 7.5 points
Serves: 4


Ingredients:

400g skinless chicken breast, diced
1 small onion, diced
1 clove garlic, crushed
40g sun-dried tomatoes, packed in water, sliced
1/2c dry white wine
1 tblsp wholegrain mustard
1 tblsp tomato paste
1 can Light & Creamy evaporated milk
2 tsp corn flour
4 cups farfalle pasta, cooked


Method:

1. Cook the diced chicken in a fry pan until cooked and golden brown. Remove chicken from pan.
2. In the same pan, add the onion and garlic. Cook over a medium heat until the onion is soft and translucent. The medium heat helps to avoid burning the garlic.
3. To the onion mix, add the sliced dried tomatoes, wine mustard and tomato paste. Allow the mixture to bubble to aid in the alcohol in the wine to be cooked out. Add the chicken and any juices to the pan.
4. Empty the can of evaporated milk to the pan and stir well.
5. To thicken the sauce, mix a few spoonfuls of the hot sauce with the corn flour. Add this mix back to the pan and stir. The sauce will thicken as it heats through.
6. Add the cooked pasta and toss through. Divide mixture onto 4 plates and serve.