Chicken and Penne Pasta Toss
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The great thing about pasta is how versatile it is. All we have to do is toss in a few simple extras, like chicken and sun-dried tomatoes, and it goes from ordinary to extraordinary!
What You'll Need
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into ¼-inch strips
- 1/4 cup (½ stick) butter
- 2 cups (1 pint) heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 (3-ounce) package sun-dried tomatoes, reconstituted and sliced
What to Do
In a large soup pot, cook pasta according to package directions; drain and set aside in a colander.
In same pot, heat oil over medium-high heat; add chicken and saute 5 to 7 minutes, or until no pink remains.
Meanwhile, in a medium-sized saucepan, combine butter and heavy cream over medium heat. Bring to a boil, then reduce heat to low and add Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth, then add sun-dried tomatoes and heat through.
Add to chicken along with pasta and heat over medium heat 3 to 5 minutes, or until heated through and thoroughly combined, stirring constantly.
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