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Ingredients
  • subheading: For the Pasta:
  • 16 cups water
  • 1 tablespoon salt table salt or fine sea salt
  • 1 pound penne pasta uncooked
  • subheading: For the Chicken:
  • 1 ½ pounds boneless, skinless chicken breasts
  • salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons olive oil or avocado oil
  • subheading: For the Sun-Dried Tomato Cream Sauce:
  • ¼ cup unsalted butter
  • 2 to 3 cloves garlic peeled, minced
  • ½ cup low-sodium chicken broth
  • ¼ cup dry white wine or additional chicken broth
  • 2 cups heavy cream at or close to room temperature
  • 1 cup grated fresh parmesan at room temperature, see Notes
  • ⅔ cup sun-dried tomatoes see Notes
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes more or less to taste, see Notes
  • 2 tablespoons chiffonaded fresh basil see Notes
  • subheading: Serving Suggestions (All Optional):
  • grated fresh parmesan
  • crushed red pepper flakes
  • chiffonaded fresh basil
  • subheading: Equipment:
  • Large, heavy-bottomed pot
  • Large wooden spoon
  • colander
  • Cutting board
  • Sharp chef's knife
  • Large cast-iron skillet
  • Tongs
  • Large plate
  • whisk
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