Wednesday, February 4, 2015

Pasta for Dinner

If you're looking to whip up a romantic date-night dinner or a quick weeknight meal (or both), look no further. This one-skillet pasta dish is quick and easy to make, but it's absolutely delicious and sure to impress. Serve it with a glass of champagne or some dry white wine- the acidity of the wine will cut through the creamy cheese sauce and pair perfectly!

What You'll Need:
4-5 garlic cloves, minced
1 small jar of sun-dried tomatoes in oil
1 lb chicken breast tenders, sliced into smaller pieces
1 cup half and half
1 1/2  cups mozzarella cheese, shredded
1 lb. Gluten Free penne pasta
2 tsp crushed red pepper flakes (use less or omit if you'd prefer less spice)
1 Tbsp dried basil
1/2 cup reserved pasta water
salt and pepper to taste
1 tsp paprika

  1. Cook the pasta according to the directions on the bag, then set aside (don't forget to reserve the pasta water!). 
  2. Heat some of the oil from the jar of sun dried tomatoes in a large skillet over medium heat.  Add garlic and sun-dried tomatoes, cooking for about 1-2 minutes or until the garlic is fragrant. 
  3. Remove the sun-dried tomatoes from the pan and slice them. Set aside.
  4. Sprinkle the paprika over the chicken breast, season with salt and pepper, then add them to the skillet. 
  5. When the chicken looks about cooked, add the sun-dried tomatoes back into the skillet. Add the cheese and half and half, then allow it to cook/melt until a thick sauce forms. 
  6. Add the red pepper flakes, basil, and a bit of the pasta water to thin out the sauce. 
  7. Add the pasta back into the skillet, stir to coat, then allow it to simmer so that the flavors can meld a bit. 
  8. Season with salt and pepper to taste, and add more red pepper flakes if you choose (I like a LOT of them!). Serve and enjoy hot. 

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