Recipe: Sundried Tomato Pasta and Chicken


If I could eat pasta everyday, I sure would. This Italian inspired dish is more than delicious, with the sundried tomatoes and creamy sauce. A dinner to that will not disappoint.

Course: Main Course

Servings: 4 people

Time to Make: 20 Minutes


  • 1 TBS Garlic
  • 4 oz Sundried Tomatoes
  • 2 TBS Olive Oil
  • 1 lb Chicken Breast
  • Salt
  • Paprika
  • 1 cup Half & Half
  • 1 cup Mozzarella Cheese
  • 8 oz Penne Pasta (I used gluten free)
  • Basil


  1. Cook pasta according to package instructions.
  2. While pasta is cooking, heat a large skillet to medium high heat and add olive oil. Salt chicken and sprinkle with paprika to taste. When oil is hot, place chicken in pan and cook until browned on each side. About 4-5 minutes per side. Remove from pan when done.
  3. Add another drizzle of olive oil. Added garlic and sundried tomatoes and sauté for 1 minute. 
  4. Slowly add half & half, stirring the whole time Add the mozzarella next, a little at a time so it melts. Lower the heat to simmer, continuing to stir until sauce thickens. Sprinkle with Basil.
  5. Drain pasta and add to the sauce once done. Combine with chicken and serve right away.
We also made garlic toast, but that's optional. 

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