Chicken Mozzarella Pasta With Sun Dried Tomatoes Recipe 455

MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES

Mozzarella Chicken Pasta with Sun Dried Tomatoes image

A quick and easy 30 minute meal with cheesy mozzarella chicken in a delicious and creamy sun dried tomato sauce over pasta!

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 10

Ingredients

1 Pound Boneless Skinless Chicken Breasts
1 Tablespoon olive oil
salt and pepper
4 ounce sun dried tomatoes
1 cup half and half
1 cup mozzarella cheese
1/2 cup basil (chopped)
1/4 teaspoon red pepper flakes
1/2 cup water
8 oz cooked pasta (I used rigatoni)

Steps:

In a medium sized skillet add the olive oil and chicken breasts. Season with salt and pepper. Cook over medium high heat until no longer pink in the center.
Add sun dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
Toss with cooked pasta and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 37 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 406 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)

Chicken Mozzarella Pasta with Sun-Dried Tomatoes Recipe - (4.5/5) image

Provided by wing118677

Number Of Ingredients 12

Ingredients

3 large garlic cloves, minced
1 (3 to 4 ounce) jar sun-dried tomatoes in oil, drained
2 tablespoons reserved oil from sun-dried tomatoes
1 pound chicken breast tenders
Salt
A little paprika
1 cup half-and-half
1 cup mozzarella cheese, shredded
8 ounces penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
Fresh basil
1/4 teaspoon crushed red pepper flakes, or more to taste
Salt, to taste

Steps:

In a large pan, on high heat, sauté garlic and sun-dried tomatoes in reserved oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water to stop cooking. 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 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. Stir to combine. 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, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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