Tropical Coconut Chicken

If you’re looking for a delicious, creamy pasta dish that’s both hearty and easy to prepare, this Sun-Dried Tomato Pasta with Chicken and Mozzarella is the perfect choice. It’s packed with flavor, thanks to the sun-dried tomatoes, garlic, and a touch of spice from the red pepper flakes. Whether you’re cooking for a family dinner or looking to impress guests, this dish is sure to be a hit. Let’s dive into the recipe!

Ingredients

• 3 garlic cloves, minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins, sliced
• ¼ teaspoon salt
• ¼ teaspoon paprika
• 1 cup half and half (or ½ cup heavy cream + ½ cup milk)
• 1 cup mozzarella cheese, shredded (pre-shredded, not fresh)
• 8 oz penne pasta (gluten-free brown rice pasta for a gluten-free option)
• 1 tablespoon basil
• ¼ teaspoon red pepper flakes
• ½ cup reserved cooked pasta water (or more, as needed)
• ¼ teaspoon salt (to taste)

Directions

1. Sautéing the Garlic and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until the garlic becomes fragrant. Remove the tomatoes from the skillet, leaving the oil.
2. Cooking the Chicken: Season the sliced chicken breast tenderloins with ¼ teaspoon of salt and ¼ teaspoon of paprika. In the same skillet, cook the chicken on high heat for about 1 minute on each side until it’s slightly browned but not fully cooked. Remove the chicken from the skillet and set it aside.
3. Preparing the Pasta: Cook the penne pasta according to the package instructions. Make sure to reserve some of the pasta water before draining.
4. Combining Ingredients: Cut the sun-dried tomatoes into smaller pieces and return them to the skillet. Add the partially cooked chicken back to the skillet as well.
5. Making the Creamy Sauce: Pour in the half-and-half and add the shredded mozzarella cheese. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Stir continuously until the cheese melts and the sauce becomes creamy.
6. Mixing Pasta and Sauce: Combine the cooked pasta with the creamy sauce in the skillet. Stir in 1 tablespoon of basil and ¼ teaspoon of red pepper flakes. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
7. Final Touches: Let the pasta simmer briefly to allow the flavors to meld together. Adjust the seasoning with additional salt and red pepper flakes to taste.

Serving Suggestions

Serve this delicious Sun-Dried Tomato Pasta with Chicken and Mozzarella hot, garnished with extra basil or a sprinkle of Parmesan cheese if desired. Pair it with a side salad or some garlic bread for a complete meal.

Nutrition and Serving Size

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: 550 kcal per serving
• Servings: 4 servings

Conclusion

This Sun-Dried Tomato Pasta with Chicken and Mozzarella is a versatile dish that can easily be made gluten-free and customized to your taste. Its rich, creamy sauce and savory flavors make it a comforting meal that’s sure to become a favorite in your household. Enjoy!