September 17, 2019

Rosemary Chicken Strips + Fettuccine with Sundried Tomatoes and Garlic Cream


2 tablespoons olive oil
2 boneless chicken breast halves, skinned and cut into ½ inch strips
2 to 5 cloves garlic, peeled and sliced thin or minced
10 sundried tomatoes, plumped in water and sliced thin (see note)
1 quart half and half
1 chicken bouillon cube
2 teaspoons nely chopped fresh Misty Hills Rosemary
1 teaspoon dried salt to taste
Freshly ground black pepper to taste
1 lb dried fettuccine or other shape dried pasta
1 heaped tablespoon grated parmesan cheese



Boil salted water for pasta. In a large saucepan, heat olive oil over medium high heat. Add chicken and saute quickly to sear. When chicken is slightly browned, reduce heat and add garlic and sundried tomatoes. Saute for a moment, until garlic is beginning to color. Add half and half, bouillon cube and rosemary. Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce has thickened to heavy cream consistency and no more, approximately 5 minutes. (It’s important not to let the sauce become too thick, remembering that it will continue to thicken even as you eat.) Add salt and pepper. Cover and turn off heat. Cook pasta as directed. Drain and add to sauce. Turn heat to low and move fettuccine around in the sauce, taking care not to tangle the noodles. Heat for a minute or two until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes too thick, thin with additional milk. Keep it on the thin side. Add Parmesan while stirring. Serve immediately.

Note: Sundried tomatoes must be reconstituted before use, and there are several ways to accomplish this. The best is simply to boil enough water to cover the dried tomatoes. Once boiling, add the tomatoes, stir and immediately drain in a colander. Allow standing for five minutes and then cut into julienne strips. The tomatoes can be used immediately or stored with olive oil in a jar under refrigeration.



4 servings

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