Tuesday, March 6, 2012

penne with chicken and sundried tomatoes... 30 minutes

the goods:

2 cups (8 ounces) penne
2 boneless skinless chicken breasts
2 tablespoons butter
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 ounces) evaporated lowfat 2% milk
2 cups (8 ounce package) shredded Italian-style four-cheese blend
1 teaspoon Italian seasoning, or basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Melt butter in a medium saute pan over medium-high heat, season chicken with salt and pepper and add to pan. Cook 7 minutes per side (or until browned and cooked through). Transfer to a cutting board and let rest.
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last 2 minutes of cooking time, drain.
Meanwhile, combine evaporated milk, cheese, Italian seasoning, garlic powder, and pepper in a medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
In a large bowl toss pasta and sun-dried tomatoes with chicken and cheese sauce; serve!

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