Whatever Italian first did the sun dried tomato I could kiss. I love sun dried tomatoes. The sweet chewiness they add to any dish that is lucky enough to have them.
So adding them to this dish is so tasty with the pop of peas and hints of rosemary and garlic.
And what about angel hair pasta. I love the stuff. So thin and delicate. This dish makes me smile and don't you wish that forkful was for you?! I do!
So wash them mitts, lets get cookin'.
1lb Angel hair pasta
2c Peas, fresh or frozen
1/2 -1c Sun dried tomatoes, oil packed
2tsp Rosemary
3 Garlic cloves, minced
2 Chicken breasts, thinly sliced
Salt to taste
Olive oil for sautéing
Slice chicken into thin strips. In a large sauté pan, heat a little oil (1-2 Tbsp. oil). Once oil if hot add some of the chicken. You will need to do a few batches. Sprinkle 1/2 tsp of the rosemary and salt on each batch as it cooks. About one minute on each side or until there is no pink in the center. Remove chicken and set aside.
Meanwhile, cook the pasta to package directions. *Before draining reserve 1 cup of the pasta water and set aside. Also in the last minute of cooking add the peas and drain with pasta when finished. Set aside.
In the sauté pan pour in the about half the oil from the tomatoes and heat over medium. Add in garlic ( if you love garlic then you can add as much as you like but 3 cloves is nice and conservative). Sauté lightly but do not brown. Then add the tomatoes and any remaining rosemary and toss about in the hot pan.
Add back in the chicken then pasta. Toss until it is nicely coated then add in about half the reserved pasta water. Make sure the flavors are nicely distributed and if needs be add in more of the pasta water. Check for seasoning and enjoy!
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