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

• Pasta

  Fresh-refrigerated, plain, as purchased

  8 oz or 227g

• 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

  Whole milk

  1 cup, shredded or 112g

• Basil

  Spices, dried

  1 tbsp, ground or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add cubed chicken to skillet. Season with salt and pepper. Cook until chicken is no longer pink in center. (About 10 minutes.)
2. Meanwhile, boil penne pasta in a large pot of water until cooked. Drain water.
3. Drain oil from sun-dried tomato jar. Cut tomatoes into bite-size pieces. Add tomatoes to skillet with the garlic and paprika. Cook and stir mixture for a couple minutes.
4. Add half and half and the Mozzarella cheese to skillet. Stir to combine and let mixture come to a slight boil. Reduce heat to low and let simmer until cheese melts and a creamy sauce forms.
5. Pour drained pasta into the skillet then the basil and crushed red pepper flakes. Carefully stir to combine everything. Simmer 5 more minutes to heat through.
6. Serve and enjoy!

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