Creamy Chicken Penne with Sun-Dried Tomato

Ingredients:

• 3 cloves garlic, minced
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb sliced chicken breast tenderloins
• ¼ tsp salt
• ¼ tsp paprika
• 1 cup half and half (or ½ cup heavy cream + ½ cup milk)
• 1 cup shredded mozzarella cheese
• 8 oz penne pasta (gluten-free brown rice pasta for GF option)
• 1 tbsp chopped basil
• ¼ tsp red pepper flakes
• ½ cup reserved cooked pasta water (or more, if needed)
• Salt to taste

Directions:

1. In a large skillet, sauté minced garlic and sun-dried tomatoes in 2 tablespoons of olive oil over medium heat for 1 minute until fragrant. Remove the tomatoes, keeping the oil in the skillet.
2. Season chicken with salt and paprika. Cook on high heat for 1 minute each side, then remove from heat.
3. Cook pasta as directed, reserving some pasta water. Drain.
4. Cut sun-dried tomatoes into smaller pieces, then return them to the skillet with the chicken.
5. Add half-and-half and Mozzarella. Bring to a gentle boil, then simmer, stirring until the cheese melts into a creamy sauce.
6. Combine sauce with drained pasta. Stir in basil and red pepper flakes.
7. If the sauce thickens too much, thin it with reserved pasta water. Season with salt and red pepper flakes to taste.
8. Let simmer briefly to meld flavors.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories: 550 kcal | Servings: 4 servings

Creamy Chicken Penne with Sun-Dried Tomato

Ingredients:

• 3 cloves garlic, minced
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb sliced chicken breast tenderloins
• ¼ tsp salt
• ¼ tsp paprika
• 1 cup half and half (or ½ cup heavy cream + ½ cup milk)
• 1 cup shredded mozzarella cheese
• 8 oz penne pasta (gluten-free brown rice pasta for GF option)
• 1 tbsp chopped basil
• ¼ tsp red pepper flakes
• ½ cup reserved cooked pasta water (or more, if needed)
• Salt to taste

Directions:

1. In a large skillet, sauté minced garlic and sun-dried tomatoes in 2 tablespoons of olive oil over medium heat for 1 minute until fragrant. Remove the tomatoes, keeping the oil in the skillet.
2. Season chicken with salt and paprika. Cook on high heat for 1 minute each side, then remove from heat.
3. Cook pasta as directed, reserving some pasta water. Drain.
4. Cut sun-dried tomatoes into smaller pieces, then return them to the skillet with the chicken.
5. Add half-and-half and Mozzarella. Bring to a gentle boil, then simmer, stirring until the cheese melts into a creamy sauce.
6. Combine sauce with drained pasta. Stir in basil and red pepper flakes.
7. If the sauce thickens too much, thin it with reserved pasta water. Season with salt and red pepper flakes to taste.
8. Let simmer briefly to meld flavors.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories: 550 kcal | Servings: 4 servings