| Creamy Chicken Pasta with Sun Dried Tomatoes Serves 4 1 lb of boneless, skinless, chicken thighs, cut into bite size pieces 1 cup Mozzarella cheese 8 ounces Penne pasta ½ milk ½ cup heavy whipping cream ¼ cup grated Parmesan cheese ¼ cups saved pasta water 4 ounce jar, sun dried tomatoes, drained, squeeze out excess oil, and chop 3 Tablespoons olive oil 1 Tablespoon dried basil 3 cloves garlic, minced teaspoon crushed red pepper flakes ¼ teaspoon paprika ¼ teaspoon Kosher salt Cook pasta according to package directions. Save ¼ cup of pasta water. Season chicken with kosher salt and set aside. In a large pan over medium heat add 2 Tablespoons of the olive oil. Let it heat up about a minute. Add sun dried tomatoes and cook and stir for 3 minutes. Remove to a bowl and sit aside. Add the remaining olive oil. Add seasoned chicken and paprika to the pan and cook for three minutes. Add garlic and stir and cook until chicken is almost done. Remove from heat. Back to the pan with the chicken. Turn heat to medium low. Add milk, cream, and mozzarella cheese, and half the Parmesan cheese to the pan. Stir well and let it just come to a boil. Drop the heat to low. Add the drained pasta, crushed red pepper flakes, and stir well Sprinkle the remaining Parmesan cheese over the top. Remove from heat and serve. Enjoy. Peace, CK |
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