Sundried Tomato Chicken Pasta

By KimberlySeverino

Ingredients

• ● 3 large garlic cloves, minced
• ● 1 small jar (3-4 oz.) sun-dried tomatoes in oil
• ● 1 lb. chicken breast tenders
• ● paprika (a dash)
• ● 1 cup half and half
• ● 1 cup mozzarella cheese, shredded
• ● 8 oz. penne pasta
• ● 1 tbsp. basil
• ● 1/2 tsp crushed red pepper flakes
• ● 1/2 cup water
• ● salt, to taste

Preparation

Step 1

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tbsps. of this drained oil for sautéing as described below:

1. In a large pan, sauté garlic and sun-dried tomatoes in 2 tbsps. of oil for 1 minute

2. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.

3. Cook pasta according to package Directions:

4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil.

5. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

6. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil and red pepper flakes. Stir to combine.

7. Add about 1/2 cup water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier.