Do you want to hear a bizarre story about my flight the other day? I’ve heard a lot of strange things, but this one takes the cake. I had a family onboard that spoke broken english. When they first boarded, they tried to play the whole “I don’t speak english” card since I was trying to check their oversized luggage from them.
Our rule is simple: if it doesn’t fit in the overhead bin, it’s gotta go. We fought about it back and forth for about five minutes before they finally let me take their bag from them. The bag was so heavy that I couldn’t even carry the luggage down from the bin. Luckily, I had some help with a gentleman nearby.
Later on in the flight, the mother stopped me while I was walking down the aisle.
Lady: Esssscuuuseee me!! Can I have some rice?!
Me: You want some… ice?
Lady: NO! RICE!!
Me: Rice?
Lady: *nods her head*
Me: Uhhhhhhhhh… We don’t have that on the plane.
I walked away so confused. Did someone really ask for rice on the airplane? Like plain, white rice? I don’t even think Asian airlines carry rice just to give away on the flight! Where did they get the idea that rice is given away for free on an airplane?
I guess you really just never know with this job. Things happen when you least expect it.
This was a wonderful pasta dish that’s a little different from the rest. I loved the creamy, sun-dried tomato sauce on top of the chicken. It’s not as heavy as a normal cream sauce because of the chicken broth used. I added quite a bit of spice to it, but you can omit or lessen the amount of cayenne pepper and red pepper flakes if you want something more tame.
Ingredients
- 2 chicken breasts, sliced into thirds
- 1 tablespoon olive oil
- freshly ground pepper
- 2 tablespoons butter
- 1/4 cup flour
- 1 tablespoon dried onion
- 2 cloves minced garlic
- 1/4 cup sun dried tomatoes in package, chopped
- 1 tablespoon dried basil
- 3 teaspoons ground red cayenne pepper
- 1 tablespoon red pepper flakes
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup whipping cream
- 8 oz your choice of pasta (I used mini penne)
Directions
- Cook the pasta according to the package. Drain and set aside.
- While the pasta is cooking, cook the chicken in olive oil in a large pan over medium-high heat. Season with pepper and cook until chicken is thoroughly cooked on both sides.
- Add butter, onion and garlic in a large saucepan over medium heat. Stir in the flour and let it cook together.
- Stir in the sun dried tomatoes, basil, cayenne pepper, and red pepper flakes, if using.
- Carefully whisk in chicken broth and whipping cream for about five minutes, until the sauce begins to thicken.
- To serve, place pasta on a plate, the chicken on top, and finally the desired amount of sauce over it all. Enjoy!
Looks amazing! Where should we use the 1/4c flour though?
Thank you!
– KP
thank you so much for catching that! you add it in after the butter is melted. it helps thicken the sauce. i’ve edited the recipe to include that in now. thanks again!
Yummy! I’ve cheated a little bit though, and used an pre-made jar of sun-dried tomato sauce. Still turned out delicious, had also some ricotta cheese in it, which added a further thickness of the sauce!
great idea! i love cutting down time whenever i can. 🙂
People are insane! At least you have a funny story to tell. 🙂 This dish looks so delicious and satisfying. I love it.
right?! i’ll admit that i have endless work stories to share. haha.