Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts (cut in 1-inch cubes)
  • salt and pepper (to taste)
  • 8 ounces dried Penne pasta
  • 1 jar (4 ounces) sun-dried tomatoes in oil
  • 3 cloves garlic (minced)
  • 1/2 teaspoon paprika
  • 1 ½ cups half and half* (see note)
  • 1 cup shredded Mozzarella cheese
  • 1 Tablespoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • 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 or so.)
  • Meanwhile, boil Penne pasta in a large pot of water until fully cooked. Drain water.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy!