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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
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Jap Chae

Monday, March 9, 2015

Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Broccoli

Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Broccoli
If you decide to use the dehydrated sun-dried tomatoes instead of those packed in oil (they are much cheaper,) may I officially advise you not to even try to chop them until you have re-hydrated them. My half gone fingernail should serve as a warning to you all. Enough about my kitchen clumsiness and on to this amazing dish. I was inspired by this recipe from Julia's Album, but I basically changed the entire dish.  Everyone loved it, though C picked out the tomatoes.  Tomatoes that I suffered for, but I was happy to have his extra.  I love the use of mozzarella in this cream sauce, it makes it so incredibly rich.
Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Broccoli

1 tablespoon olive oil
1 pound skinless boneless chicken breasts, cut into bite sized pieces
1 head broccoli, chopped
½ teaspoon paprika
3 garlic cloves, minced
½ cup sun-dried tomatoes, chopped
1 ½ cups half and half
1 cup mozzarella cheese, shredded
¼ cup grated parmesan
½ cup reserved cooked pasta water
1 tablespoon basil
¼ teaspoon crushed red pepper flakes
16 ounces penne pasta, prepared per package instructions

In a large skillet, heat oil over medium heat. Add the chicken, broccoli and paprika, saute for 5 minutes, until chicken is cooked through. Remove the chicken and vegetables from the pan. Add the garlic and sun dried tomatoes, saute for 30 seconds. Add the half-and-half, mozzarella and parmesan to the pan, bring to a simmer, reduce the heat to low and simmer for 3 minutes, salt and pepper to taste. Thin with pasta water if necessary. Stir in the chicken, tomatoes, broccoli, basil, red pepper and pasta. Serve.
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