4 Servings 20 min Cook
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
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!
