Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

4 Servings 20 min Cook

Macros/Serving: 578 Calories

Ingredients

1 Lb Chicken Breast
1 Dash Salt
1 Dash Pepper
8 Oz Pasta
2 Cup Sun-Dried Tomatoes
3 Cloves, minced Garlic
1/2 Tsp Paprika
1 1/2 Cup Half And Half Cream
1 Cup, shredded Mozzarella Cheese
1 Tbsp, ground Basil
1/4 Tsp Crushed Red Pepper Flakes

Directions

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.

)

Meanwhile, boil penne pasta in a large pot of water until 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!

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