CHICKEN PASTA WITH SUN-DRIED TOMATOES From the kitchen of: Josephine Guerra Ingredients • 1 tsp of extra virgin olive oil • 3 shallots, minced • 1 (8oz) boneless skinless chicken breast • 4 oz oil-packed, sun-dried tomatoes, drained • 1/2 cup of heavy whipping cream • 8oz of penne pasta, cooked al dente • 1/2 Tbsp of unsalted butter, melted • 2 Tbsp of grated parmesan cheese • 3 Tbsp of chopped, fresh basil • 1/2 tsp of salt
Directions 1. Cook pasta according to the box directions 2. Heat olive oil in a large skillet over medium heat 3. Add shallots and saute for two minutes, until soft 4. Add chicken and tomatoes and cook for two minutes 5. Stir in cream 6. Cook an additional two minutes, stirring occasionally 7. Toss together sauce, pasta, butter, parmesan, basil, and salt 8. Serve immediately over the cooked pasta
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