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.
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