Thursday, February 28, 2008

Sundried Tomato pasta

Here is my recipe for sundried tomato pasta. This is one of the dishes I make regularly. It’s delicious, not particularly healthy- but delicious. It is also great with fresh mushrooms, asparagus, zucchini, or squash added. *I use the sundried tomatoes in olive oil, not the dehydrated ones.


sundried tomato pasta

3-4 boneless, skinless chicken breasts-cooked and cubed

1 lb. penne pasta, cooked

1 T. fresh basil, chopped

1 t. dried basil

3-4 garlic cloves minced

pint of half and half (you can use fat-free half and half)

2/3 c. freshly grated Parmesan cheese, plus more to top

7-10 sundried tomatoes, chopped

sea salt to taste

Cook and cube chicken. While penne is cooking, combine half and half, basil, garlic, 2/3 c. Parmesan and tomatoes in saucepan. Heat slowly stirring constantly with a wooden spoon. While stirring, use spoon to press tomatoes against side of pan. This will release the juices and soften the tomatoes. Stir until thickened. Toss chicken and pasta in sauce and transfer to baking dish. Top with additional cheese and bake at 400 degrees until cheese is bubbly.

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