Pasta with Chicken and Pine Nuts


(2 votes) 3 2

The mediterranean tastes of sun-dried tomatoes and pine nuts are wonderful.

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  • 4 Tbs. unsalted butter
  • 1/4 C. pine nuts
  • 1 C. chopped sun-dried tomatoes, drained
  • 1 1/2 C. heavy cream
  • 1/4 C. cognac
  • 1 lb. linguini
  • 3/4 skinless, boneless smoked chicken breast, chopped

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Melt butter in a large nonstick skillet over medium heat. Add pine nuts; sauté 5 minutes. Add tomatoes; heat through, shaking pan. Add cream and cognac; continue heating until thickened, about 15 minutes, stirring frequently. Meanwhile, cook pasta until nearly done; keep hot. Add chicken to sauce mixture; heat briefly. Drain pasta; top with sauce.

Yield: 4 servings

Reviews (3)

  • rushourrite might want to try a product i rely on frequently: its a no-fat cream substitute i find in the dairy case. my family can't find the difference. The other option is to use condensed milk --and reduce the sauce so that it's creamier. Other than the omission on the amt of chicken breast which could easily be determined by the cook, i'd say this recipe would warrant a couple chef hats--it's different and easily varied!

    Flag as inappropriate Marynortman  |  November 2, 2008

  • 3/4??? Cup or Lbs??? And where do you find "smoked" chicken breast?

    1 and 1/2 cups heavy cream makes this recipe sound very fatty and rich.

    Only 1 chef hat - sorry

    Flag as inappropriate rushhourrita  |  November 2, 2008

  • I would toast the pine nuts without the butter for a crunchy texture. Otherwise sounds delicious!

    Flag as inappropriate ilove2cook2  |  August 24, 2008

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