Creamy Sun Dried Tomato Chicken Pasta
cutting board, knife, small whisk , small bowl , large deep skillet, 2 spatulas, wooden spoon, pot, strainer￼, plate, napkins, fork
- ⅜ lb bnls sknls chic brst ( apx 4 ) cubed
- cutting board
Cut up chicken into cubes and set aside.
- ⅜ tsp onion powder
- ⅜ tsp abobo
- ⅜ tsp salt
- ⅜ tsp paprika
- ¼ tsp pepper
- small whisk
- small bowl
Season the chicken with salt, pepper, onion powder, adobo, paprika and set aside.
- 2 garlic cloves, minced
- 1⅝ oz sun-dried tomatoes
- 1¼ tbsp olive oil
- large deep skillet
In a large semi deep skillet, add the olive oil, garlic, sun-dried tomatoes and cook for 3 minutes on low/medium heat.
Once cooked and slightly browned garlic/sun-dried mixture add the seasoned cubed chicken in the skillet.
Cooked chicken for about 10 minutes until pink is gone. Then set aside.
- ⅝ cups penne
- wooden spoon
Cook penne pasta according to package directions, drain and set aside.
- ⅜ cup heavy cream ( whipping)
- ¼ cup whole milk
- ⅜ cup shredded mozzarella cheese
- ¼ cup shredded, asiago cheese
- ⅜ tbsp basil
- ⅜ tsp red pepper flakes
- ¼ cup beef broth
SAUCE: take the milk, heavy cream, basil, red pepper flakes, broth and add them to the skillet along with the mozzarella cheese plus the asiago cheese. Bring to a light broil, mixing constantly.
Add chicken, pasta into the sauce and let stand for 5 minutes.