Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
If you love Italian-inspired dinner, this is perfect! Excellent for date nights, this easy recipe is quick to make.
Ingredients
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3 garlic cloves, minced
4 ounces sun-dried tomatoes
2 tbsp olive oil
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 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
1 tbsp basil
1/4 tsp red pepper flakes
1/2 c reserved cooked pasta water or more
1/4 tsp salt to taste
How to make Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Step 1: In a large skillet with 2 tbsp olive oil (from the sun-dried tomatoes jar), saute the garlic and drained sun-dried tomatoes for a minute over medium heat until the garlic is aromatic.
Step 2: When done, remove the sun-dried tomatoes from the skillet but leave the oil.
Step 3: Lightly sprinkle the sliced chicken with salt and paprika. Add to the skillet and cook for a minute over high heat on both sides. Then, remove from the heat.
Step 4: Ready the pasta following the package instructions. Drain and reserve some of the pasta water.
Step 5: Into smaller pieces, slice the sun-dried tomatoes. Place the slices back to the skillet.
Creamy pasta Sauce:
Step 1: To a skillet, bring the half-and-half and Mozzarella cheese to a gentle boil.
Step 2: Quickly reduce the sauce to a simmer. Continue to cook until the cheese has melted and a creamy sauce forms. Stirring constantly.
Step 3: To the skillet with the cream sauce, add the cooked and drained pasta. Stir to combine.
Step 4: Add to the sauce and pasta a tbsp basil and around 1/4 tsp red pepper flakes. Stir to incorporate.
Step 5: If the sauce becomes too thick, add about half a cup of the reserved cooked pasta water.
Step 6: To taste, season the chicken pasta with salt and extra red pepper flakes. Allow it to simmer for a few minutes so the flavours combine.
Notes:
For a cup of half-and-half, use half a cup of milk and half a cup of heavy cream.
Drain the sun-dried tomatoes from the oil before using it. And make sure to reserve 2 tbsp of the drained oil.
For this recipe, use only pre-shredded Mozzarella sold in bags.
Nutrition Facts:
Amount Per Serving: Calories 641 | Fat 24g 37% | Saturated Fat 9g 56% | Cholesterol 117mg 39% | Sodium 700mg 30% | Potassium 1626mg 46% | Carbohydrates 62g 21% | Fiber 5g 21% | Sugar 12g 13% | Protein 43g 86% | Vitamin A 810IU 16% | Vitamin C 13.7mg 17% | Calcium 258mg 26% | Iron 3.9mg 22%
Ingredients
- 3 garlic cloves, minced
- 4 ounces sun-dried tomatoes
- 2 tbsp olive oil
- 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 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
- 1 tbsp basil
- 1/4 tsp red pepper flakes
- 1/2 c reserved cooked pasta water or more
- 1/4 tsp salt to taste
Instructions
Step 1: In a large skillet with 2 tbsp olive oil (from the sun-dried tomatoes jar), saute the garlic and drained sun-dried tomatoes for a minute over medium heat until the garlic is aromatic.
Step 2: When done, remove the sun-dried tomatoes from the skillet but leave the oil.
Step 3: Lightly sprinkle the sliced chicken with salt and paprika. Add to the skillet and cook for a minute over high heat on both sides. Then, remove from the heat.
Step 4: Ready the pasta following the package instructions. Drain and reserve some of the pasta water.
Step 5: Into smaller pieces, slice the sun-dried tomatoes. Place the slices back to the skillet.
Creamy pasta Sauce:
Step 1: To a skillet, bring the half-and-half and Mozzarella cheese to a gentle boil.
Step 2: Quickly reduce the sauce to a simmer. Continue to cook until the cheese has melted and a creamy sauce forms. Stirring constantly.
Step 3: To the skillet with the cream sauce, add the cooked and drained pasta. Stir to combine.
Step 4: Add to the sauce and pasta a tbsp basil and around 1/4 tsp red pepper flakes. Stir to incorporate.
Step 5: If the sauce becomes too thick, add about half a cup of the reserved cooked pasta water.
Step 6: To taste, season the chicken pasta with salt and extra red pepper flakes. Allow it to simmer for a few minutes so the flavours combine.
Notes
For a cup of half-and-half, use half a cup of milk and half a cup of heavy cream. Drain the sun-dried tomatoes from the oil before using it. And make sure to reserve 2 tbsp of the drained oil. For this recipe, use only pre-shredded Mozzarella sold in bags.
