Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
In less than an hour, this Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is going to make your dinner awesome! The combination of all the flavors complements well with each other to make a perfect dish! Give this recipe a try now. Enjoy!
Ingredients:
2 tbsp olive oil
1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
1/2 c reserved cooked pasta water or more
3 garlic cloves, minced
1 pound chicken breast tenderloins, sliced
1/4 tsp salt
1/4 tsp paprika
1 c half and a half (or use 1/2 c heavy cream + 1/2 c milk)
1/4 tsp red pepper flakes
1/4 tsp salt to taste
1 tbsp basil
8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
4 ounces sun-dried tomatoes
Directions:
Place a large skillet on the stove and turn the heat to medium.
Add 2 tbsp of olive oil and allow it to become hot.
Add sun-dried tomatoes and garlic. Sauté for a minute or until aromatic. Transfer onto a clean plate.
In the same skillet, add the chicken slices. Turn the heat to high, then cook for about a minute or until brown. Transfer onto a clean plate as well.
Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of the pasta water for later use, then drain the rest.
Slice the sun-dried tomatoes into small cuts, then put them back into the skillet together with the chicken.
Add mozzarella cheese and half & half into the skillet, then stir until well blended. Allow the mixture to boil.
Turn the heat down to low, then cook the sauce for a few minutes until smooth.
Add the cooked pasta, then toss until well coated with the delicious sauce. Add 1/4 tsp of red pepper flakes and 1 tbsp of basil, then stir until well blended. Add 1/2 cup of pasta water if needed.
Sprinkle more salt and red pepper flakes to season. Simmer for a few more minutes.
Serve and enjoy!
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Source kitchmenow.com
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