Creamy, Cheesy, Chicken and Pasta.
Sun-Dried Tomato Chicken and Pasta
- 2 cups penne pasta uncooked
- 1- 7 oz. jar of sun dried tomatoes in olive oil chopped into 1/2 inch pieces
- 2 cloves garlic minced
- 4 oz. sliced mushrooms white or baby bella
- 1 lb. chicken tenderloins
- 1/4 tsp. paprika
- 1/4 tsp. kosher salt
- 1 cup half and half (cream)
- 1/2 cup grated parmesan cheese or shredded
- 1/2 cup shredded mozzarella cheese
- 1 tsp. basil
- pinch red pepper flakes
Cook the pasta per package instructions al dente style. Drain the tomatoes and reserve 2 tbsp. of the olive oil. Chop the tomatoes. Heat the oil in a large saute pan. Add the tomato, garlic and mushrooms and saute for 2 to 3 minutes turning frequently. Spoon the vegetables to a side bowl reserving any leftover oil in the pan.
Sprinkle the chicken tenders on both sides with paprika and salt. Now pan fry the chicken approx. 2 minutes per side or until all the pink is gone. Move the chicken to the bowl with the vegetables.
Add the half and half to the pan and bring to a simmer. Stir in the parmesan and mozzarella cheese and continue to stir until the sauce begins to thicken. At this point you can drain the pasta, and reserve 1 cup of the pasta water. If the sauce is too thick, cut it with a little of the reserved pasta water. Add the chicken and vegetables back to the pan.
Finally add the drained pasta to the pan and let simmer for a minute or two to bring everything back to temperature. Remember, you can always stir in a little more pasta water if you find the sauce is getting too thick. Salt and pepper to taste and serve immediately.
Round out the meal with a slice of garlic bread and perhaps a glass of Pinot Grigio or Merlot and enjoy.
Did you know: The tomato is originally from Mexico. The Aztecs used this fruit in both of it's forms, fresh and dried. They salted and sun dried in order to store them.
Recipe adapted from juliasalbum.com