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 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!