Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sun-dried tomatoes

  2 cup or 108g

• Garlic

  Raw

  3 cloves, minced or 9g

• Paprika

  Spices

  ½ tsp or 1g

• Half and half cream

  Fluid

  1 ½ cup or 363g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Add the cubed chicken, season with salt and pepper, and cook until no longer pink in the center, about 10 minutes.
2. While the chicken cooks, boil the pasta in a large pot of water until al dente, then drain.
3. Drain the oil from the sun-dried tomatoes and cut them into bite-size pieces. Add them to the skillet with garlic and paprika, cooking for a couple of minutes.
4. Add the half and half and mozzarella cheese to the skillet, stirring to combine. Allow the mixture to come to a slight boil, then reduce heat to low and simmer until the cheese melts and a creamy sauce forms.
5. Add the drained pasta, basil, and crushed red pepper flakes to the skillet. Stir carefully to combine and simmer for 5 more minutes to heat through.
6. Serve and enjoy!

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