Chicken and Sundried Tomato Penne

 

 

Creating this Chicken and Sundried Tomato Penne happened  on one of those days. You know what I’m talking about. The day seemed to last forever,  I wasn’t feeling well, our little one was bored all day etc etc. I needed something easy to make for dinner. Something easy so I wasn’t slaving all day in the kitchen and easy so that an almost 4 year old could help with. I decided to make pasta, but then it started to sound good to have that cheesy topping, ya know when you let the cheese get all bubbly and delicious, so I decided last minute to bake the pasta. Now, this is no filet Mignon with a red wine sauce, but it was a quick and tasty meal. Plus it gave plenty of left overs for lunch the next day so I technically got two meals from one!

 

Are Sundried Tomatoes Good For You?

Sun-dried tomatoes are full of antioxidants, vitamins, and minerals.

Antioxidants can help lower your risk of cancer and age-related diseases like cataracts and macular degeneration.

 

How Long Does Sun Dried Tomatoes In Oil Last?

Unopened sun dried tomatoes in oil will last for up to 2 years in the pantry.

Once the sun dried tomatoes in oil have been opened, they should be kept in the refrigerator.

Opened, refrigerated sun dried tomatoes will keep for 6 months.

 

Do Mushrooms Have Nutritional Value?

Mushrooms provide  B vitamins, riboflavin, and niacin.

They are also a source of potassium.

They are low in calories and have no fat or cholesterol.

 

Chicken and Sundried Tomato Penne

Yield: 1 recipe

Chicken and Sundried Tomato Penne

Chicken and Sundried Tomato Penne
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 6 tablespoons butter
  • 1 pound penne pasta
  • 2 Boneless, Skinless Chicken breasts, halved
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups half and half or heavy cream
  • 1 Cup mushrooms, sliced (we used cremini)
  • 1 Cup oil-packed Sun-dried tomatoes, drained, and sliced
  • 1/4-1/2 Teaspoon Fresh Ground Nutmeg
  • 1-2 Cups Shredded Mozzarella
  • kosher salt and fresh ground black pepper to taste
  • 1 1/2 cup freshly grated Parmesan

Instructions

  1. Preheat oven to 400.
  2. Spray a 9x13 inch baking dish with cooking spray.
  3. In a large pot of boiling salted water, add pasta and cook just short of al dente;
  4. Drain pasta and set aside.
  5. While pasta is boiling, heat 1-2 Tablespoons olive oil over medium-high heat in a large skillet.
  6. Season chicken with salt and pepper on both sides; cook until done and juices run clear, 3 to 5 minutes per side.
  7. Cut in half lengthwise and slice into thin medallions.
  8. While chicken pan is still hot, toss the mushrooms in and saute until golden brown. You may need to add a little more oil to the pan.
  9. In a heavy pot melt butter over medium heat and add flour.
  10. Whisk the two together and let cook for an additional 1-2 min. Make sure you keep moving the mixture so it wont burn. You want the flour taste to cook out.
  11. Add garlic; cook, whisking, 1 minute.
  12. While continuing to whisk gradually add cream;
  13. Bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more.
  14. Salt and pepper to taste and add the nutmeg. I start with 1/4 teaspoon and taste and add more. You should just barely be able to taste that there is a little something extra to the sauce.
  15. Add mushrooms and tomatoes; cook 1 minute.
  16. Take the pan off the heat and stir in mozzarella until melted.
  17. Add chicken and pasta to pot; season with more salt and pepper if needed.
  18. Place in a baking dish and top with Parmesan cheese.
  19. Bake, uncovered, until top is golden and bubbling, about 25 minutes.

Nutrition Information:

Yield:

1

Serving Size:

1 recipe

Amount Per Serving:Calories: 6338 Saturated Fat: 0g Cholesterol: 1365.5mg Sodium: 0mg Carbohydrates: 449.2g Fiber: 58.3g Sugar: 83.6g Protein: 337.7g
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Chicken and Sundried Tomato Penne”

  1. I just copied this recipe and plan to make it for company. I like fast and easy but also so tasty. Thanks for sharing.
    Joyce

  2. This is just the kind of dish I would order in a restaurant. It looks amazing!!

  3. This sounds so good and fattening! 😉 I am bookmarking this for a day when I feel skinny enough to eat it or don't care if I'm not skinny 🙂 Your orange rolls below look amazing too!