Our first meal from what was on hand was inspired by a recipe I saw on La Table De Nana. Monique had shared the recipe that she found on another blog and it sounded delicious. Going with what I had, a few changes were made (chicken thighs instead of breast tenders, radiatori pasta instead of penne and an ounce or two more on the sun-dried tomatoes). It turned out to be a tasty meal that will be repeated.
Pasta with Chicken, Mozzarella and Sun-Dried Tomatoes
2 TBSP olive oil
3 large garlic cloves, minced
4-5 ounces sun-dried tomatoes, roughly chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup half and half
1 cup mozzarella, shredded
8 oz pasta. I used radiatori
Fresh basil, as much as you like
Red pepper flakes to taste
Salt to taste
1. Over high heat, sauté the garlic and sun-dried tomatoes in the olive oil for one minute until the garlic is fragrant. Remove from the pan, leaving the oil. Add the chicken and cook on high heat for one minute on each side. Remove from heat and cover the pan.
2. Cook the pasta according to instructions. Reserve a bit of the pasta water in case the sauce is too thick.
3. Add the tomatoes and garlic back to the chicken. Add the half and half along with the cheese. Bring to a boil, stirring constantly. When the boil is attained, immediately lower the heat and continue to stir until a smooth sauce is obtained. This will only take a minute or less. Taste and add salt as needed. Stir in red pepper flakes to taste. If the sauce seems too thick, add a bit of the pasta water. Our's was perfect without it.
4. Stir in the drained pasta and heat, stirring for one minute.