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
- 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
- Preheat oven to 400.
- Spray a 9x13 inch baking dish with cooking spray.
- In a large pot of boiling salted water, add pasta and cook just short of al dente;
- Drain pasta and set aside.
- While pasta is boiling, heat 1-2 Tablespoons olive oil over medium-high heat in a large skillet.
- Season chicken with salt and pepper on both sides; cook until done and juices run clear, 3 to 5 minutes per side.
- Cut in half lengthwise and slice into thin medallions.
- 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.
- In a heavy pot melt butter over medium heat and add flour.
- 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.
- Add garlic; cook, whisking, 1 minute.
- While continuing to whisk gradually add cream;
- Bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more.
- 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.
- Add mushrooms and tomatoes; cook 1 minute.
- Take the pan off the heat and stir in mozzarella until melted.
- Add chicken and pasta to pot; season with more salt and pepper if needed.
- Place in a baking dish and top with Parmesan cheese.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes.
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