Monday, June 22, 2015

Sun-Dried Tomato Mozzarella Chicken Pasta

3-4 oz chopped or minced sun dried tomatoes in oil
3 large garlic cloves - minced
1 lb boneless skinless chicken breast cut into small tenders
1 cup half and half (or full fat coconut milk)
1 cup shredded mozzarella cheese
*1 cup sliced mushrooms (optional)
8 oz pasta of choice
1/4 tsp red pepper flakes
1/4 cup fresh basil - roughly chopped
1/2 cup reserved pasta water
salt to taste
*2 cups fresh baby spinach (optional)

In a large pan over high heat, sauté garlic and sun-dried tomatoes (mostly drained from oil), for 1 minute. Remove to a bowl reserving oil. Add chicken tenders, season with salt and paprika. Cook over high heat on each side for 1 minute - remove to bowl with garlic and tomatoes.

Cook pasta to al dente, reserving 1/2 cup pasta water and rinse with cold water to stop cooking.

Reduce heat to medium-high and add garlic, tomatoes, chicken, milk, *mushrooms and cheese to pan and bring to a gentle boil. Reduce to simmer and cook, stirring constantly, until cheese is melted. Add cooked pasta, basil, red pepper flakes *spinach and reserved pasta water to pan. Cook until such is creamy and spinach is wilted.

Season to taste with salt and more red pepper flakes if needed.

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