ADVERTISEMENT
Cooking Tips
Use either sun-dried tomatoes without oil or sun-dried tomatoes in oil (in a jar). Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
Sprinkle a small amount of paprika over the chicken before cooking – it adds flavor as well as the color to the dish.
Make sure to reserve some pasta water as you will DEFINITELY need it to thin out the cream sauce.
Feel free to increase the amount of spices for this recipe: basil, red pepper flakes, paprika. This will make the sun-dried tomato sauce even more flavorful!
Make sure to season the chicken mozzarella pasta with just the right amount of salt. That means you might have to add more salt. Salt will enhance the flavors of basil and sun-dried tomatoes.
How to Make Chicken Mozzarella Pasta?
1) In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet.
2) Season sliced chicken with salt and paprika.
3) Add the chicken to the skillet and cook on high heat.
4) Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
5) Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
6) Add spices: basil, crushed red pepper flakes, salt.
7) Add cooked and drained penne pasta and stir to combine.
Ingredients
3 garlic cloves , minced
4 oz sun-dried tomatoes
2 tablespoons olive oil
1 lb chicken breast tenderloins , sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
1 tablespoon basil
¼ teaspoon red pepper flakes
½ cup reserved cooked pasta water or more
¼ teaspoon salt to taste.
Instructions
Read more on next page
ADVERTISEMENT
