3 garlic cloves, minced
1 small jar of sun-dried tomatoes. You could also use the dried ones found in a bag.
1 lb chicken breasts
paprika, just a sprinkle
1 cup half and half
1 cup mozzarella, shredded
8 oz penne pasta
1 T of dried basil
1/4 teaspoon red pepper flakes, or more if you like it spicy!
1/2 cup reserved cooked pasta water, or more
In a large skillet, on high heat, sauté garlic and tomatoes. You can use olive oil or the oil from the jar of sun dried tomatoes. Sauté the garlic until it is fragrant. Remove the tomatoes from the pan.
Sprinkle the chicken with salt and paprika, then add it to the pan. Cook on each side until cooked through. Remove from heat.
Cook pasta according to package directions. Reserve some of the cooked pasta water. Drain and rinse cooked pasta with cold water.
Slice tomatoes into small pieces and return to the skillet with chicken.
Add half and half and cheese. Bring to a gentle boil.
Reduce to a simmer and cook, stirring constantly until the cheese melts and the sauce turns creamy and thickens. (you can thin it out with the reserved pasta water in the following steps if it's too thick)
Add the pasta to the skillet and combine.
Add basil, red pepper flakes and stir.
Add about 1/2 cup of the cooked pasta water to help thin out the sauce.
Season the pasta with salt and more pepper flakes, if needed. Let simmer for a few minutes.
Source: Julia's Album