Recently I came to terms with the fact that it is quite possible that cheese is my favorite food. As they say... absence makes the heart grow fonder. One time (ONE TIME) cheese and I broke up in an attempt to cut dairy out of my life and see if I felt better. It was a heart wrenching break up and I vowed never to do that again.
I enjoy cheese several times every day. 2% cheese slices on my egg white omelets, shredded fat free mozzarella on my afternoon salad and cheese incorporated into dinner.
Truthfully there is only one other thing that I eat and enjoy as much as cheese... SUN DRIED TOMATOES. Good heavens. I am addicted. I sprinkle them into my breakfast omelet, a handful sprinkled over my salads or a small handful as a snack and a beautiful sun-dried tomato sauce over penne pasta. Is this heaven? It sure tastes like it.
This pasta dish is bursting with flavor, sun-dried tomatoes, garlic, basil, chicken and penne come together in just 30 minutes to give you a Sunday dinner on a Monday night. It doesn't get much better than that.
Sadly, my three year old is not quite as enthusiastic about the sun-dried tomatoes. Although she devoured this pasta, when I leave them whole she tells me "Mommy, I don't like mo-matoes on my pasta". I assured her that she is mistaken. She is my child. Of course she loves tomatoes. Silly girl!
Enjoy. With love from our Kitchen Table to yours. XOXO
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Italian Sun-Dried Tomato Pasta Bake is loaded with ooey gooey cheese, sun-dried and fresh grape tomatoes. Ready in just 30 minutes!Sun-dried Tomato Penne Pasta with Chicken
serves 8
1 pound boneless, skinless chicken breast (washed and trimmed)
1 tablespoon extra virgin olive oil
1 (16 ounce) box penne pasta
1 (8.5 ounce) jar sun-dried tomatoes with Italian herbs packed in olive oil
4 cloves garlic, quartered
8 ounces fresh mozzarella, cut into bite size pieces
1 tablespoon fresh basil chopped
kosher salt
pepper
Heat a large skillet over medium high heat.
Fill an 8 quart pot with water, cover and bring to a boil over high heat. Add a small handful of salt to boiling water and cook pasta until al dente (about 7-9 minutes).
Meanwhile, drizzle oil in hot skillet and immediately add chicken. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through. Remove from pan and set on cutting board to cool.
While the chicken cooks, combine contents of sun-dried tomatoes and garlic in a blender. Blend until the mixture is smooth, scraping blender down as necessary.
Drain pasta and pour into a large serving dish. Pour sun-dried tomatoes over pasta, add basil and stir to combine.
Cut chicken into bites size pieces and add to pasta. Add mozzarella and stir. Add salt and pepper to taste. Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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