Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Recipe from Erin Atkinson

8 oz. penne pasta

1 lb. chicken breast tenders

3 large garlic cloves

3-4 oz. sun dried tomatoes in oil

1 cup half and half

1 cup shredded mozzarella cheese

1 Tbsp. dry basil

¼ tsp. crushed red pepper flakes (more to taste)

Paprika (to taste)

Salt (to taste)

Directions:

Drain sun-dried tomatoes, and reserve 2 tablespoons of the oil. In a large pan, Sautee garlic and sun dried tomatoes (in oil reserves) for 1 minute. Remove the tomatoes and add the chicken (salted and lightly covered in paprika). Cook on high for 1 minute on each side. Remove from heat. Cook pasta and (reserve ½ cup pasta water) drain and rinse in cold water. Slice the sun-dried tomatoes into smaller pieces and add them back into the skillet with chicken. Add half and half and cheese to the skillet and bring to a gentle boil. Immediately reduce to simmer and cook, stirring constantly, until the cheese melts. Add the cooked pasta water (not all at once) to the skillet and stir. Add 1 tablespoon of basil, salt and pepper, and at least ¼ tsp. of red pepper flakes. Simmer for a few minutes to combine flavors.