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.
1leekgreen top removed, thoroughly washed and sliced
3large clovesgarlicsliced
8oz.fresh mushroomssliced
4tbsp.olive oil
1/4 - 1/2tsp.crushed red pepper flakes
1tbsp.dried basil
1tsp.paprikasprinkled over both sides of the chicken
1tsp.Salt and pepperas desired
1 1/2cupshalf-and-half
1 1/2cupsmozzarella cheese
12oz. boxtri-color pennecooked and drained
pasta water left over from cooking pasta
Instructions
Boil penne in large stock pot until al dente.
Drain in colander; 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.