Prep Time15 minsCook Time25 minsTotal Time40 mins
INGREDIENTS
3 garlic cloves, minced
1 bag, sun dried tomatoes (commissary)
salt, to taste
paprika or cayenne pepper, to taste
2 cups half and half
1 cup mozzarella cheese, grated
1 package, penne pasta
olive oil, as needed
basil, to taste
red pepper flakes, to taste
1 lb chicken breast, sliced into cubes
DIRECTIONS
1Start boiling the water for the pasta. Add olive oil and salt. When it is boiling, add the pasta and cook for the recommended amount of time minus a minute. Reserve some pasta cooking water (about 1 cup or more)
2In a large skillet, sauté garlic and sun dried tomatoes in the olive oil until the garlic is fragrant.
3Remove the garlic and sun dried tomatoes from the pan leaving just the olive oil. Add sliced chicken, seasoned with salt, pepper, and paprika and cook on high for one minute on each side. Remove from heat.
4Return the garlic and the tomatoes to the pan with the chicken.
5To make the sauce, add the half and half, mozzarella cheese to the skillet and bring to a gentle boil
6Reduce to simmer and cook until all of the cheese has melted.
7Add the pasta. Add the basil and chili flakes.
8If the sauce is too thick, add the pasta water. Only add it as necessary, do not add all of it at once.
9Serve with some buttered toasted bread and red wine if desired.
Ingredients
3 garlic cloves, minced
1 bag, sun dried tomatoes (commissary)
salt, to taste
paprika or cayenne pepper, to taste
2 cups half and half
1 cup mozzarella cheese, grated
1 package, penne pasta
olive oil, as needed
basil, to taste
red pepper flakes, to taste
1 lb chicken breast, sliced into cubes
Directions
1Start boiling the water for the pasta. Add olive oil and salt. When it is boiling, add the pasta and cook for the recommended amount of time minus a minute. Reserve some pasta cooking water (about 1 cup or more)
2In a large skillet, sauté garlic and sun dried tomatoes in the olive oil until the garlic is fragrant.
3Remove the garlic and sun dried tomatoes from the pan leaving just the olive oil. Add sliced chicken, seasoned with salt, pepper, and paprika and cook on high for one minute on each side. Remove from heat.
4Return the garlic and the tomatoes to the pan with the chicken.
5To make the sauce, add the half and half, mozzarella cheese to the skillet and bring to a gentle boil
6Reduce to simmer and cook until all of the cheese has melted.
7Add the pasta. Add the basil and chili flakes.
8If the sauce is too thick, add the pasta water. Only add it as necessary, do not add all of it at once.
9Serve with some buttered toasted bread and red wine if desired.
Fish Food