Tender Chicken tenderloins gently sautéed with tasty sun-dried tomatoes along with pasta in a rich creamy cheese sauce. If you like chicken, if you like Italian meals - you will LOVE this chicken recipe!
Total Time: 1 hour
Yield: 4 servings
Tender Chicken Mozzarella Pasta with Tomatoes Ingredients
3 medium fresh garlic cloves
1 jar (3-4 ounces) of Bella Sun Luci Sun Dried Tomatoes , or use 3 to 4 ounces of fat free sun-dried tomatoes
1 lb of tender Boneless Chicken Breasts
1 cup of half and half
1 cup of shredded mozzarella cheese
8 ounces of pasta
1 tbsp of basil
1/2 cup of reserved cooked pasta water
a little McCormick Crushed Red Pepper
Tender Chicken Mozzarella Pasta with Tomatoes Instructions
Take note: when using the sun dried tomatoes in oil, remember to drain the sun dried tomatoes from the oil, prior to using them. Set aside Two tablespoons of this drained oil for the purpose of sauteing as explained beneath:
Using a sizable pan (I use a Pre-Seasoned Cast-Iron Skillet), on medium to high heat, sautee the garlic and the sun-dried tomatoes in two tbsp of oil (set aside from the sun dried tomatoes jar - notice note above) forabout 1 minute till the garlic becomes fragrant. Take out the sun dried tomatoes from within the pan, making sure to leave the oil, and then add the chicken breasts, freshly salted and very lightly coated in paprika (this is for the color) and then cook on a high heat for about 1 minute on both sides. Take away from the heat.
Cook the pasta as outlined by the package directions. Set aside some cooked pasta water. Strain and then wash the pasta using cold water (this is to stop the cooking process).
Cut the sun dried tomatoes directly into smaller pieces and then put them back into the skillet together with the chicken breasts. Include the half and half along with the cheese to the skillet, and then bring it to the boil. Quickly reduce down to a simmer and then cook, making sure to constantly stir, right up until pretty much all of the cheese melts and a creamy sauce forms. In the event the sauce is just too thick - don't get worried - you will be including some cooked pasta water shortly. Add the cooked pasta into the skillet together with the creamy sauce, and then stir to blend. Add the basil, and mix to combine.
Add around 1/2 cup of the reserved cooked pasta water since the rich and creamy sauce will probably be way too thick (don't combine all of the water right away - you may need much less or maybe more of it). This will likely water down the cheese sauce making it creamier. Promptly, season the cooked pasta with some sea salt and some more red peppe, to taste, as required. Allow it to simmer for a few minutes for the flavors to blend.
Note: Be sure to salt the actual dish sufficiently in order to bring out the flavors of the basil and the sun dried tomatoes.