– 8 ounces of penne pasta
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 4 ounces sun-dried tomatoes
– 2 tablespoons of olive oil (from sun-dried tomatoes jar)
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1 cup of shredded mozzarella cheese
– 1 teaspoon of dried Italian seasoning
– Salt and pepper to taste
– Fresh basil (optional), for garnish
Instructions:
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the chicken pieces to the skillet and season with salt, pepper, and dried Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the sun-dried tomatoes (drained from any oil) and cook for 1-2 minutes to soften them slightly.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the tomatoes and bring to a simmer. Let it simmer for about 2-3 minutes to thicken sligh
tly.
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