Chicken Penne with Sun-Dried Tomato Sauce
The ultimate comfort food, Chicken Penne with Sun-Dried Tomato Sauce is creamy, hearty, and bursting with flavors. This easy weeknight dinner is perfect for busy evenings or cozy family gatherings—get ready to savor each bite!
Equipment
- Skillet
- Frying Pan
- Blender
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
Ingredients
- 2 packages Chickapea Penne
- 1 lb boneless skinless chicken breast (500 g.)
- ¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.)
- 1 tbsp olive oil (I use oil from sun-dried tomatoes) (15 g.)
- ½ cup water (120 ml.)
- ¼ tsp red pepper flakes (1.5 g)
- 1 clove garlic (minced)
- ½ cup Half & Half (120 ml.)
- ½ cup Parmesan cheese (65 g.)
- 1 cup shredded mozzarella (130 g.)
- Fresh thyme , to garnish
Instructions
- Start by blending the sun-dried tomatoes with water until a smooth puree forms. It should have the consistency of sour cream. Once ready, set aside.
- Cut the chicken into ½-inch-thick slices and season with salt and pepper on both sides.
- In a large, nonstick skillet, heat up 1 tablespoon of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
- Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
- Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
- To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, Half & Half, and Parmesan cheese into a large skillet and bring to a simmer. Cook it for about 1 minute.
- Add the chicken pieces and penne to the sauce and mix everything well.
- Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.
Notes
- Tip 1: Allow leftovers to cool completely, then transfer them into an airtight container. They can be stored in the fridge for up to 3 days.
- Tip 2: This dish can be frozen for up to 2 months. Make sure to thaw it in the fridge overnight before reheating.
- Tip 3: Serve with a fresh salad or garlic bread for a complete meal.
- Tip 4: Feel free to add vegetables like spinach or bell peppers to the sauce for added nutrition and flavor.
- Tip 5: If you want a lighter version, you can use low-fat cheese or even nutritional yeast for a vegan-friendly option.