Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

The simple, Italian-inspired Mozartella pasta is made from sun-dried tomatoes, garlic, basil, red pepper and sweet peppers. Sun-dried tomato sauce is the star of this recipe!

Ingredients

• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved cooked pasta water or more
• 1/4 teaspoon salt to taste

Instructions

1. In a large pan, fry the garlic and sun-dried tomatoes (which are dried in oil) in two tablespoons of olive oil (reserved for sun-dried tomatoes) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the dried tomatoes from the pan and let the olive oil stand.
3. Add the chicken slices (salted and gently covered with bell peppers to the color) and cook on high heat for 1 minute on each side. Remove from heat.
4. Cook pasta according to instructions on the package. Save some cooked pasta water. Drain the pasta.
5. Cut the sun-dried tomatoes into small pieces and place in a chicken pan.
6. To make the creamy pasta sauce, add half and a half (see half-and-a-half replacements in the recipe recipes section below) and mozzarella cheese in the pan and leave to boil.
7. Mix immediately until cooked and cook the mixture with stirring constantly, until all forms of cheese and cream sauce are melted.
8. Add cooked pasta and strainer to the pan with cream sauce and stir.
9. Add 1 tablespoon basil and at least a quarter teaspoon of red pepper flakes. Fuss on the combination.
10. If the cream sauce is very thick: Add about half a cup of cooked dough water saved in the pan to make it thin. Do not add all pasta water - you may need less or more of it.
11. Season with chicken spaghetti with salt and more red pepper flakes, as desired. Leave on low heat for a few minutes to combine the flavors
12. Note: Make sure to dry the dish enough to remove the flavors of basil and dried tomatoes.

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