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Garlic Chicken Pasta Recipe

   
 

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     Garlic Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat free sun-dried tomatoes
1 lb. chicken breast tenders
salt
paprika
1 c. half and half
I c. mozzarella cheese, shredded
8 oz gluten free penne pasta
1 Tbsp. basil (more if using fresh)
 
1/4 tsp. crushed red pepper flakes (add more to taste)
1/2 c. reserved past cooked pasta water (or more)
salt, to taste

Instructions
Drain sun-dried tomatoes from oil before using them. Reserve 2 Tbsp. of this drained oil for sautéing as described below. In a large pan on high heat, sauté garlic and sun-dried tomatoes in 2 Tbsp. of the 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 the mozzarella cheese to the skillet. Bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring until all the cheese melts and creamy sauce forms.
Add 1 Tbsp of basil and at least 1/4 tsp. crushed red pepper flakes. Stir to combine. Add about 1/2 c. reserved cooked pasta water because the sauce will be too thick. Immediately season the pasta with salt an more red pepper flakes to taste if needed. Let it simmer for a couple minutes. Add more pasta water if too thick. Serve immediately.


Originally Submitted
3/12/2015





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