Sundried tomato basil chicken pasta and the recipes that hold us together 

It has occurred to me in the past few weeks that I have numerous friendships that many wonderful recipes have come from.  I make friends with these lovely, beautiful inside and out people, and because we share a love of cooking, and yes food, we end up sharing our favorites. They are not the reason we are friends, but the recipes become these tentpoles of our friendships.  We know their family through these recipes, even if we have never met their family.  These recipes become part of our story. The food that feeds our kids during parties, the meals that we bond over, reveal secrets over (along with a glass of wine). It’s just what friends do!! 

For example, the other day, I wanted to make my favorite quiche recipe which comes from my friend Alayna. I adore quiche and this recipe is the real deal. It comes out perfectly every time and I always feel like a brilliant chef when I am serving it up for a brunch. She wrote the recipe down for me long ago and I have sense lost it (I know!!) and has texted it to me several times as well. I texted her AGAIN to get the recipe. She texts back with one of her witty responses, followed by the recipe and then “I swear we just use one another for recipes!” Though I knew she was kidding, it gave me pause for a minute. I am a sensitive person and don’t take most things as lightly as they are intended. We go back and forth with the witty banter that makes us good friends and it is decided that we don’t see one another often enough and this is likely due to us being busy cooking. So then a few days later, she texts me about what to do with leftover cornbread and I say cornbread salad! And the circle continues. 

A week or so ago, I texted Betsy for a the recipe for her mama’s sundried tomato basil chicken pasta recipe. Again, with 8 kids and super busy schedules between us, not to mention the 3 1/2 hour travel between us, we don’t talk to or see one another nearly as often as we would like. But that doesn’t make us any less of a friend to one another. Good friends don’t need daily interaction to stay good friends. A good, quality friendship is always there, unchanging and unaffected. Sure it’s a good idea to do something to nourish those relationships and keep up best you can but a good friend is for life. Just last week, as I was about to board a flight to Honolulu (yes Honolulu…cajun mama travels albeit reluctantly) I get a text from Betsy encouraging me to have fun and not worry. Why? Because she knows me, has experienced first hand how hard it is for me to leave my kids, and break away.  And in many ways her text put me at ease. It reminded me what I am made of and also what a good friend I have in Betsy. My point here is, maybe our texts do revolve around forgotten recipes but it keeps us connected. Despite the miles, the kids, the exhalation and the busy schedules, we remain close somehow. And Alayna and Betsy are just examples. I experience this with different friends. Recipes have a way of doing that. They bond us, draw us together, and keep us connected. 
Now the recipe for Alayna’s quiche went in my column in the May issue of Red River Moms (and I will share it here soon) but today I am sharing the recipe for the Mrs. Sharon’s sundried tomato basil chicken pasta. And you will see just how insanely delicious one recipe can be after you make it. One bite and you will be SOLD!!! This is a filling pasta dish that is so flavorful and hearty, even the manliest man will appreciate it. But it is also perfectly at home on the menu for a ladies’ luncheon. 
Sundried tomato basil chicken pasta 
Stuff you need~

1 8 ounce jar sundried tomatoes, in oil (drained and reserve the oil) 
1 onion, sliced 
1 green bell pepper, sliced 
1 teaspoon garlic 
1 8 ounce package sliced mushrooms 
1 teaspoon basil (I used the stuff in the tube)
4 chicken breasts, sliced thin
1 cup whipping cream 
8 ounces bow tie pasta (about 1/2 box), cooked al dente 

Kosher salt and black pepper to taste

*Betsy’s additions~Parmesan and red pepper flakes (I have told ya’ll before about her red pepper flakes addiction and she passed it on to me) 

What to do with the stuff~

Drain oil from tomatoes and reserve. Give the sundried tomatoes what PW calls a “hard chop”. Does not have to be perfect or uniform just chop them up some. 

  
Now, add some of the reserved oil to a large skillet and warm it over medium heat. Add slices of onion and bell pepper to the pot. Sauté them for a minute or two and then add garlic and mushrooms.

  
Sauté until the pepper are tender. Remove from pot and Set aside. Now, sprinkle your sliced chicken with a little kosher salt and black pepper and add to the skillet. I added a little more of the reserved oil before doing this. Cook the chicken for a few minutes on one side and then flip over and cook for a minute or two on the other side. Cook in two batches if needed to make sure the chicken gets a nice sizzle to it. If you add to much chicken at once, it takes too long for the pot to heat up and no browning goes on. And that nice lovely brown on the the chicken adds such a lovely depth to the flavor in this dish. (That is the foodiest statement I have ever made…excuse me).   Once your chicken is cooked, stir the veggies and your other batch of cooked chicken back into the pot. Now stir in the chopped sundried tomatoes and basil to this and give it a stir. Yes. That’s right. Smells good, doesn’t it? Yes. Mrs. Sharon is a wise wise woman with excellent taste. (Ask how I know? She raised a daughter who is the same way! I am not comparing one of my dearest friends to this pasta dish…but if I was, it would be a compliment!)

Ok! Now, pour in that luscious cream. Oh yeah…it’s good to be you.  

mmmmmm….good things are happening

Stir in cooked pasta and season with some good ole sal

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