You’ll Need :
ยฐ3 minced garlic cloves
ยฐ4 ounces sun-dried tomatoes
ยฐ2 tablespoons olive oil reserved for sun-dried tomatoes
ยฐ1 pound chicken breast, cut into strips
ยฐHalf a teaspoon of salt
ยฐHalf a teaspoon of paprika
ยฐ1 1/2 cup or 1/2 cup or 1/2 cup heavy cream + 1/2 cup milk
ยฐ1 cup shredded mozzarella, not fresh mozzarella
ยฐAn 8-ounce gluten-free penne pasta option is available
ยฐ1 tbsp basil
ยฐยผ teaspoon red pepper flakes
ยฐHalf a cup of cooked pasta water or more
ยฐยผ teaspoon salt, to taste
How to makeย :
In a large skillet, sautรฉ the garlic and sun-dried tomatoes (drained from the oil) in 2 tbsp of the reserved olive oil from the jar of sun-dried tomatoes for 1 minute over medium heat until tender. they are flavored with garlic.
Remove the sun-dried tomatoes from the pan and skim the olive oil.
Add the chicken strips (seasoned with salt and paprika) and cook over high heat for 1 minute on each side. Remove from fire.
Cook pasta according to package directions, reserving some of the pasta cooking water. Drain the pasta.
Cut the sun-dried tomatoes into small pieces and return them to the pan with the chicken.
To make the creamy pasta sauce, add half and half of the shredded mozzarella cheese to the skillet and bring to a gentle boil. Immediately reduce the heat to low and cook, stirring constantly, until all the cheese has melted and a creamy sauce has formed.
Add the cooked, drained pasta to the pan with the cream sauce and stir to combine.
Add 1 tbsp basil and at least 1/2 tsp red pepper flakes. stir until combined.
If the creamy sauce is too thick, add about 1/2 cup pasta cooking water to the pan to thin it out. Don’t add all the pasta water at once, you may need more or less.
Season the chicken noodles with salt and more red pepper flakes to taste if needed. Let simmer for a few minutes for the flavors to blend.
Enjoy !
Source: Food.ma
