Penne with Chicken and Sun Dried Tomatoes
This pasta and chicken dish takes dinner to the next level with a bit of cheese, sun dried tomato and some pasta for a quick weeknight meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 8 ounces uncooked penne pasta
- 2 tablespoon olive oil
- 1 pound chicken breast, cut into bite sized pieces
- 1 ounce sun dried tomatoes, thinly sliced (about 1/2 cup)
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 cup chicken stock
- 1/4 cup heavy cream or half and half
- 1/2 cup freshly grated Parmesan
- 1/2 cup shredded mozzarella
- Fresh basil leaves, if desired
Instructions
- Cook pasta according to package directions until el dente; drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chicken, sun dried tomatoes, shallot, garlic and red pepper flakes. Cook, stirring frequently 6 to 8 minutes or until the chicken is cooked through and no longer pink in the center.
- Add the cooked, drained pasta, chicken stock, heavy cream, Parmesan and mozzarella cheese to the pan with the chicken. Bring the mixture to a simmer, reduce the heat to low and cook uncovered for 2 to 5 minutes or until cheese is melted and coats the chicken and noodles. Remove from the heat and stir in the fresh basil.