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homemade Chicken Penne with Sun-Dried Tomato Sauce photo

Chicken Penne with Sun-Dried Tomato Sauce

A creamy sun-dried tomato sauce coats chickpea penne tossed with sautéed chicken and melted mozzarella.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Large Pot
  • Blender or Food Processor
  • Knife
  • Cutting Board
  • Colander
  • baking sheet or oven-safe skillet (for broiling)

Ingredients
  

  • 2 packages Chickapea penne
  • 1 lb boneless skinless chicken breast (about 500 g)
  • 1/4 cup sun-dried tomatoes in olive oil oil drained (about 30 g)
  • 1 tbsp olive oil use oil from sun-dried tomato jar if desired (about 15 g)
  • 1/2 cup water (120 ml)
  • 1/4 tsp red pepper flakes (about 1.5 g)
  • 1 clove garlic minced
  • 1/2 cup half & half (120 ml)
  • 1/2 cup Parmesan cheese (about 65 g), grated
  • 1 cup shredded mozzarella (about 130 g)
  • fresh thyme for garnish
  • salt and pepper to season chicken and pasta water

Instructions
 

  • Place the drained sun-dried tomatoes and 1/2 cup (120 ml) water in a blender or food processor and blend until smooth, about the consistency of sour cream; set aside.
  • Slice the chicken into 1/2-inch-thick pieces and season both sides with salt and pepper.
  • Heat 1 tbsp olive oil (use oil from the sun-dried tomato jar if using) in a large nonstick skillet over medium-high heat; add the chicken and cook 3–4 minutes per side until cooked through and golden.
  • Remove the chicken to a cutting board, cut into bite-sized pieces, and set aside.
  • Bring a large pot of lightly salted water to a boil and cook the Chickapea penne according to package directions (about 3–5 minutes) until al dente; drain, briefly rinse if desired, and set aside.
  • In the same large skillet, combine the sun-dried tomato puree, red pepper flakes, minced garlic, half & half, and grated Parmesan; bring to a gentle simmer over medium heat and cook 1–2 minutes to meld flavors.
  • Add the chopped chicken and drained penne to the sauce and toss to coat evenly.
  • Sprinkle shredded mozzarella evenly over the pasta mixture and place the skillet (or transfer to an oven-safe baking dish) under the broiler for about 5 minutes, watching closely, until the cheese is melted and lightly browned.
  • Garnish with fresh thyme and serve immediately.

Notes

  • Drain excess oil from sun-dried tomatoes before blending.
  • Cook pasta just until al dente to avoid overcooking under the broiler.
  • Watch the broiler closely to prevent burning the cheese.
  • Use oil from the sun-dried tomato jar for extra flavor.