Laura Mariano
Ingredinets
- 2 tbsp olive oil
- 1 pound chicken breast tenderloins, sliced
- 3 garlic cloves, minced
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp paprika
- 1 c. half and a half (or use ½ c. heavy cream + ½ c. milk)
- 4 ounces sun-dried tomatoes
- 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
- 1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- ½ c. reserved cooked pasta water or more
- ¼ tsp salt to taste
- tbsp basil
Instruction
1: Saute the garlic and sun-dried tomatoes (drained from oil) in 2 tbsp olive oil in a large skillet for about a minute over medium heat until aromatic. Set the sin-dried tomatoes aside, keeping the olive oil.
2: Season the chicken with salt and paprika. Add them to the skillet and cook for about a minute per side. Set the sliced chicken aside when done.
3: Following the package directions, cook the pasta. Drain when done, reserving some cooked pasta for later.
4: Into smaller pieces, slice the sun-dried tomatoes and place them in the skillet with the chicken.
5: For the creamy pasta sauce, add the half-and-half and mozzarella to the skillet. Bring everything to a gentle boil, then quickly decrease it to a simmer. Continue to cook until the cheese has melted and creamy sauce forms, stirring constantly.
6: To the skillet, add the cooked pasta and toss to coat in the cream sauce. Stir in 1 tbsp of basil and about 1/4 tsp red pepper flakes. You can add around half a cup of reserved cooked pasta water to the sauce if it turned out too thick.
7: Sprinkle the chicken pasta with extra salt and red pepper flakes if desired. Allow everything to simmer for a few minutes more
