12/03/2015
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
• 3 teaspoons OH! SO GARLIC
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb boneless skinless chicken breast cut into pieces
• 1 teaspoon SUNSET SEASON SALT
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (1/3 package uncooked)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
In a large pan, on high heat sun-dried tomatoes in 2 tablespoons of oil for 2 minute. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken cut in cubes, lightly covered in paprika and cook on medium heat and cook chicken thoroughly. Remove from heat.
Cook pasta according to package instructions. Drain and reserve some cooked pasta water.
Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes, Oh SO GARLIC and SUNSET SEASONED SALT. Stir to combine.
6. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, Let it simmer for a couple of minutes for flavors to combine.
