Sun-Dried Tomato Pasta with Chicken and Mozzarella
Sun-Dried Tomato Pasta with Chicken and Mozzarella is a tasty dinner and can be ready only in 40 minutes. This dish incorporates the classic flavors of sun-dried tomatoes and basil, both of which are staples in Italian and Mediterranean cuisine.
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 cup sun-dried tomatoes chopped
- 1 pound chicken breast tenderloins sliced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup half and half or ½ cup heavy cream + ½ cup milk
- 1 ½ cups mozzarella cheese shredded
- 12 ounces penne pasta or gluten-free brown rice pasta
- Fresh basil for garnish
- Red pepper flakes to taste
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
- Add the sliced chicken tenderloins to the skillet, sprinkle with salt and paprika, and cook until the chicken is no longer pink, about 5-7 minutes.
- Reduce the heat to low, pour in the half and half (or cream and milk), and stir well. Allow it to simmer for a few minutes.
- Stir in the shredded mozzarella cheese until melted and the sauce is creamy.
- Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce.
- Season with red pepper flakes to taste and garnish with fresh basil before serving.