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
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!
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2013 The Slow Roasted Italian – All rights reserved.