Makes:
6 servings
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
11" Large Skillet with Cover
Ingredients
2
cups
penne pasta
(210
g)
1
pound
boneless skinless chicken breast, cut into 1-inch strips
1⁄2
cup
sun-dried tomatoes
(27
g)
1
can
petite diced tomatoes, undrained
(190
g)
1
cup
half and half, or heavy cream
(240
mL)
1⁄2
cup
grated Parmesan cheese
(50
g)
Directions:
- Cook pasta according to package directions. Drain well.
- Preheat large skillet on medium. When several drops of water sprinkled on the pan skitter and dissipate, add chicken. Cook and stir 5 minutes or until lightly browned.
- Add sun dried tomatoes, tomatoes, cream and cheese. Bring to a simmer, stirring constantly until well blended. Reduce heat to low and simmer 5 minutes.
- Stir in pasta and toss gently to coat. Serve with additional Parmesan cheese, if desired.
Directions
Reviews
Excellent
A very light dish that's easy to make!