A delicious bowl of creamy whole wheat linguine and sun-dried tomatoes topped with a sprinkle of gorgonzola cheese. Served with lightly breaded chicken breasts to create the perfect dinner.
It’s totally a pasta kind of day. You have those too, right?! You know where every ounce of energy has been drained from you and so you decide to turn to food to pick you back up and get back to whatever it is you are putting off. This recipe is always a favorite too!
Well, in my case it is organizing our storage room and once and for all sorting our kids’ baby clothes, toys, etc. It is time to face the umpteen number of totes filled with cute little baby things and free up about a quarter of the space in our rather large storage room. As much as I like keeping things like that around (baby clothes are just the cutest!), I love the feeling of checking something like that off my list and staying organized.
I definitely have my work cut out for me in a house with 3 little kids to stay organized and clean. But, while it’s sometimes (well ok, maybe it’s every day) a big mess, I have developed a system to get everything back into its place pretty quickly. Toys in that cube, blankets in that basket, books in that bin sort of thing and it works pretty well. I even amaze myself sometimes because Collin (the 5 year-old) asked me to help him find the top of the Duplo train engine because it wasn’t with the rest of the Duplo blocks and sure enough I went right to my daughter’s room and it was in her basket of random toys that I pick up every night and she dumps out every morning.
Mom-1 : Messy House-0 😄
In a weird, probably doesn’t make sense kind of way I love doing the same thing with my cooking. And that is finding that one special ingredient to make the whole recipe come together and stand out. I remember being a little intimidated as I started my food blog because I thought I was going to have to create all of these totally amazing, can’t stand to be without recipes on my own and that almost prevented me from doing this at all. But the fact that I love cooking and love sharing what I know with others pretty much slammed my scared-self down to the ground.
The truth is that I love the usual tacos, hamburgers, spaghetti, fish, and chicken pockets but what really makes these things ten times better is tweaking them just a bit and adding out of the ordinary ingredients to make them taste even better! Plus it is my goal to get my husband to love something other than prime rib and I would say I am doing a decent job so far. He actually has already started asking me to make salads for dinner and he is a “no salad for me” kind of guy. So, we are well on our way but I still have a lot of work to do!! 🤔
So back to this amazing bowl of creamy pasta aka Whole Wheat Linguine and Sun-dried Tomatoes with Breaded Chicken but let’s just call it creamy pasta so we don’t scare the kids and the hubs away, k?!
I have got to share what I love most about making this pasta:
- The method to this pasta which I have talked about in a previous post but still remains the same is hands down my new fav pasta secret. Check it out in my recipe below!! I learned this fancy trick from one of my Bon Appétit mags on how to cook perfect pasta.
- The sun-dried tomatoes in this recipe is that “unfindable toy” that gives this recipe the wow factor we are all looking for in our pasta.
- From a gal that always used to refuse breaded chicken, do it. You won’t regret the extra crunch and if you are worried about the extra calories cut out the breading but if not go for it!!
If you make this recipe, be sure to hashtag it on Instagram #3scoopsofsugar so I can see!
- ¼ cup flour
- 1 egg
- 1 tablespoon water
- ¾ cup whole wheat bread crumbs
- ¼ cup Parmesan cheese
- 1 pound chicken breasts
- 12 ounces whole wheat linguine (doesn't have to be whole wheat)
- 1 tablespoon extra virgin olive oil
- ½ shallot, chopped
- ¼ cup sun-dried tomatoes, sliced into thin strips
- 1 cup pasta water, divided
- ⅓ cup heavy cream
- ½ cup Parmesan cheese
- Optional: gorgonzola cheese for topping
- Preheat oven to 425℉. Spray baking sheet with non-stick cooking spray.
- Round up 3 shallow dishes. In the first dish, add the flour. In the second dish, add the lightly beaten egg with the tablespoon of water. In the third dish, mix the bread crumbs with the Parmesan cheese.
- Coat chicken in the flour, dip in to the second dish with the beaten egg and then coat with the bread crumbs and Parmesan cheese.
- Place chicken breasts on to the baking sheet and bake for 20-25 minutes. Cook until juices run clear or you reach an internal temperature of 165℉. Set aside.
- Meanwhile, heat olive oil in a dutch oven over medium heat.
- Add shallots, and cook until softened or about 3-4 minutes.
- Add sun-dried tomatoes and cook for another 3 minutes.
- Bring a large pot of salted water to a boil as you begin heating the olive oil in the dutch oven. Add linguine and cook pasta 3-4 minutes short of what package instructions recommend. For me, the package recommended cooking linguine for 8 minutes so I removed the pasta after 5 minutes. Add pasta to the dutch oven along with ¾ cup of pasta water. Increase the heat a bit just enough to get the water bubbling.
- Toss the noodles a a lot and then toss them some more as they finish cooking. Add the other ¼ cup pasta water to the dutch oven.
- Mix in Parmesan cheese slowly until it has all melted, reduce heat and add heavy cream. Toss the pasta until cream has been incorporated.
- Dish into serving bowls along with breaded chicken (sliced into strips) and top with a sprinkle of gorgonzola cheese if you want more cheese, which I usually do!