Chicken Mozzarella Pasta with Sundried Tomatoes

from Julia’s Album

Ingredients:

• 3-4 ounces sundried tomatoes, either packed in oil or dried like the ones from Trader Joe’s, chopped
• 2 tablespoons oil [drained from tomatoes or extra virgin olive oil + some Italian seasoning]
• 1 pound chicken, sliced into thin, bite-sized pieces
• paprika
• freshly ground black pepper
• 3-5 cloves garlic, minced
• 1 cup half and half
• 1 cup shredded Mozzarella or Italian blend cheese
• 8 ounces small-medium pasta [I used campanelle, but rotini or penne would be great]
• 1 tablespoon dried basil [or more fresh basil]
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/2-1 cup reserved pasta water

Directions:

If using sundried tomatoes in oil, drain oil and use 2 tablespoons for the first step. If not, disregard and use extra virgin olive oil plus a bit of Italian seasoning.

Set a large pot of water to boil for pasta and prepare according to package directions, reserving about 1 cup cooking water when finished.

In a large skillet set over medium-high heat, heat oil until glistening. Add chicken, then season with paprika on top side. Cook for one minute, then flip and season the other side with paprika. Reduce heat to medium-low and add tomatoes and garlic. Continue cooking for about 3-4 minutes until chicken is nearly fully cooked. Add half and half to the skillet and bring to a gentle boil. Then stir in cheese, continuing to stir until all cheese melts.

By this point, the pasta should be about done. Drain pasta, reserving about 1 cup of cooking water.

Add about 1/2 cup of pasta water to chicken and sauce mixture in the skillet. Stir to incorporate, then season with basil and red pepper flakes. Taste and add more seasoning if desired, then fold in cooked pasta. Stir together well and reduce heat to a simmer. Simmer for 3-5 minutes, then serve and enjoy!