Chicken Mozzarella Pasta With Sun Dried Tomatoes Food
MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES
A quick and easy 30 minute meal with cheesy mozzarella chicken in a delicious and creamy sun dried tomato sauce over pasta!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a medium sized skillet add the olive oil and chicken breasts. Season with salt and pepper. Cook over medium high heat until no longer pink in the center.
- Add sun dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
- Toss with cooked pasta and serve immediately.
Nutrition Facts : Calories 487 kcal, Carbohydrate 37 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 406 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)
Provided by wing118677
Number Of Ingredients 12
Steps:
- In a large pan, on high heat, sauté garlic and sun-dried tomatoes in reserved oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water to stop cooking. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half-and-half and cheese to the skillet and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick-don't worry-you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
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- Cook the pasta according to the package. Once the pasta is done cooking reserve 1/2 cup of the pasta water and set aside. Rinse the pasta under cold water and set aside.
- In a small bowl combine the salt, pepper and paprika and rub the chicken tenders with the spices. Set aside.
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the minced garlic and sun-dried tomatoes and sauté for 1 to 2 minutes. Add the chicken and continue cooking until the chicken is no longer pink, about 5-6 minutes.
- Add the crushed red pepper, half and half, shredded mozzarella cheese and 1/2 cup reserved pasta water to the chicken and let simmer on low until the sauce thickens up, continuing to stir while it cooks.
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- In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
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