Chicken and Sun-dried Tomato Pasta (Trim Healthy Mama)

sundried pasta

Chicken and Sun-dried Tomato Pasta

(Trim Healthy Mama)


  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained (save oil)
  • 1 lb chicken breasts, sliced
  • salt
  • paprika
  • 2 cup half and half
  • 2 cup mozzarella cheese, shredded
  • box of Dreamfields penne pasta
  • broccoli florets
  • 2 tablespoons basil (can add more to your taste)
  • 1/2 teaspoon of red pepper flakes (can add more to your taste)
  • 1 cup (may use less or more) vegetable broth
  1. In a large pan, heat 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Add garlic and sun-dried tomatoes (drained from oil) and saute for 1 minute until garlic is fragrant. Add sliced chicken breasts,  salted on both sides and lightly covered in paprika.
  2. Cook pasta according to package instructions. Add broccoli florets to pasta as it is cooking. I added mine to the boiling water before pasta, because I prefer my broccoli well done.
  3. Add half and half and cheese to the chicken and sun-dried skillet and bring to a gentle boil. Reduce heat to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick , add vegetable broth to the consistently you want your sauce. Add cooked pasta and broccoli to the skillet with the creamy sauce, and stir to combine. Add 2 tablespoons of basil, 1/2 teaspoon of red pepper flakes, salt and stir to combine…. and serve – YUMMY!

Mushrooms were a side, I cooked them with butter, garlic, white wine vinegar, and lime juice.


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