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Chicken Sun-Dried Tomato and Mushroom Pasta

Teresa Ambra
Marvelous pasta entree with chicken, sun-dried tomatoes, mushrooms, leeks & garlic in a seasoned cream sauce made with half-and-half and mozzarella cheese. This recipe can easily be made gluten free if you use gluten free penne pasta. Terrific for weeknight, company or holiday dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Chicken Main Dish/Pasta Main Dish, Pasta
Cuisine Italian
Servings 8
Calories 442 kcal

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 1 cup Bella Sun Luci sun-dried tomatoes diced
  • 1 leek green top removed, sliced
  • 3 large cloves garlic sliced
  • 8 oz. fresh mushrooms sliced
  • 4 tbsp. olive oil
  • 1/4 - 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. dried basil
  • paprika sprinkled over both sides of the chicken
  • Salt and pepper as desired
  • 1 1/2 cups half-and-half
  • 1 1/2 cups mozzarella cheese
  • 12 oz. box tri-color penne cooked and drained
  • pasta water left over from cooking pasta

Instructions
 

  • Boil penne until al dente.
  • When draining, reserve pasta water.
  • Run cool water over noodles to prevent further cooking.
  • Heat a skillet to medium high heat.
  • Add olive oil, then leeks, garlic, mushrooms and sun-dried tomatoes.
  • Cook a few minutes over medium to high heat until garlic is fragrant.
  • Remove ingredients to a plate.
  • Add 2 more tablespoons olive oil to the skillet. Sprinkle both sides of chicken with salt and paprika.
  • Cut meat into cubes.
  • Sauté meat in hot olive oil for a few minutes on each side until done.
  • Add sun-dried tomato mixture back into skillet with cooked chicken.
  • Then add half-and-half and mozzarella cheese.
  • Stir and combine.
  • Cook over medium heat until cheese completely melts.
  • Stir in penne pasta, basil, red pepper flakes.
  • Check seasonings.
  • Add salt and pepper to taste.
  • Add ½ to 1 cup of reserved pasta water (or more if needed) and stir into the pasta mixture to help thin the sauce and make it creamier.

Notes

NOTE: I did not use the sun-dried tomatoes that come in a jar to avoid excess oil. I snipped julienned basil sun-dried tomatoes from a package.
NOTE: This dish can easily be made gluten free by substituting gluten free penne pasta. I recommend Ronzoni's gluten free pasta.
Recipe adapted from Julia's Album.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 442kcalCarbohydrates: 47gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 327mgPotassium: 138mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 3.3mgCalcium: 220mgIron: 0.5mg
Keyword cheese, chicken, main dish, mozzarella cheese, mushrooms, noodles, pasta, tomatoes
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