Description
Creamy Sun-dried Tomato Chicken Pasta (aka Pasta Milano) is such a yummy and quick recipe and just like Pasta Milano from Macaroni Grill.
Ingredients
Scale
- 2 chicken breasts or 4 chicken tenders
- 3 teaspoons minced garlic
- 1/2 cup sun-dried tomatoes in oil *drain oil and but reserve it
- 2/3 cups milk
- 1/3 cup cream
- 1 1/2 mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 8 ounces of pasta, cooked and drained (Bow tie, penne, rigatoni are my favorites for this dish)
- 1 Tablespoon dried basil
- 1/2 teaspoon salt*
- 1/8 teaspoon pepper*
- Fresh basil, parsley and pine nuts for garnish, if desired
- *adjust seasonings to your taste
Instructions
- Put chicken in a ziplock bag or between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.
- Remove chicken to a plate and season with salt and pepper on both sides.
- Cook Pasta according to directions.
- Cut chicken into bite size pieces.
- In a large skillet, heat 2 tablespoons of oil from the jar of sun-dried tomatoes, on medium high.
- When the oil is hot, add the garlic and 1/2 cup of well drained tomatoes and sauce for 2-3 minutes. They should be fragrant and tomatoes with be slightly crispy on the edges. Remove tomatoes and garlic to a plate and set aside.
- Now put chicken in the hot pan which will still have some oil from the tomatoes. Cook fro 2-3 minutes on each side until cooked through.
- While chicken is cooking, chop the cooked sun dried tomatoes into small pieces.
- When chicken is done add the tomatoes and garlic to the pan and pour the milk and cream over top.
- Bring to a gentle boil, then reduce heat to medium low and add both cheeses. If the sauce seems to thick add more milk (maybe 1/4 cup).
- Add basil, salt and pepper, to taste Stir and simmer for a few more minutes.
- Pour over cooked pasta and stir to combine. Add more cheese on top and some chopped basil as garnish, if desired and serve
- Cuisine: Italian