Chicken Pasta with Sun-Dried Tomatoes and Capers

I had a jar each of sun-dried tomatoes and capers, and was in the mood to use them the other day. I googled "chicken pasta sun dried tomatoes capers" and came up with these two recipes that I used together. I served the chicken over the pasta, and it was very good. I omitted the black olives from the pasta because I didn't have any (and because I don't like olives).

Ingredients

nocoupons

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

nocoupons

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Chicken with Sun-Dried Tomatoes and Capers

This recipe serves: 4 6 8

4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper
1/4 cup flour for dredging
1/2 cup low-sodium chicken broth
2 tablespoons lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped (I just used more of the ones from my jar of oil-packed)
2 tablespoons capers
2 tablespoons chopped parsley

1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin. (I don't have a mallet, and pounding chicken is, in my opinion, a huge pain. I cut the chicken into this strips instead)

2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

3. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

NOTE: You may have to sauté the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans