5 from 7 votes
CHICKEN PENNE WITH SUN-DRIED TOMATO SAUCE
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Delicious Chickpea Lentil Pasta, tossed with rich sun-dried tomato sauce and grilled chicken, and topped with mozzarella — it makes a nutritious and healthy dinner for the whole family!

Course: Main Course
Cuisine: American
Servings: 4
Calories: 778 kcal
Author: Tania Scheff - Cooktoria
Ingredients
  • 16 ounces Chickapea Pasta penne
  • 1 pound boneless, skinless chicken breast
  • 1/4 cup sun-dried tomatoes (oil drained)
  • 1 tbsp olive oil (I use oil from sun-dried tomatoes)
  • 1/2 cup water
  • 1/4 tsp red pepper flakes
  • 1 garlic clove, minced
  • 1/2 cup half & half
  • 1/2 cup parmesan cheese
  • 1 cup mozzarella cheese, grated
  • fresh thyme for garnish
Instructions
  1. Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.

  2. Cut the chicken into 1/2-inch-thick slices and season with salt and pepper on both sides.
  3. In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.

  4. Remove the chicken from the pan and cut into bite-sized pieces. Set aside.

  5. Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.

  6. To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.

  7. Add the chicken pieces and penne to the sauce and mix everything well.

  8. Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.