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Cheesy Sun-Dried Tomato and Chicken Pasta Recipe

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This recipe for Cheesy Sun-Dried Tomato and Chicken Pasta, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Shumaker
Added: Monday, July 7, 2008


4 boneless, skinless chicken breasts
1 box whole wheat penne pasta
2 T olive oil
2 red, yellow, or orange bell peppers, julienned
10-12 button or baby portabello mushrooms, sliced
10 sun-dried tomatoes, chopped
4 cloves garlic, chopped
10 pickled jalapeņo rings
salt & pepper
1 can broccoli cheese soup
1/2 cup milk
1 can chicken broth
1/2 cup Parmesan cheese
1/2 cup shredded fresh basil

Prepare pasta according to pasta directions; set aside.
Meanwhile, season chicken breasts with salt and pepper and saute over medium high heat in a large skillet, about 6 minutes per side. Remove from pan, slice, and set aside.
In the same skillet, saute bell peppers with olive oil, about 4 minutes. Season with salt and pepper. Add jalapeņos, garlic, mushrooms, and sun-dried tomatoes, and stir, adding more olive oil if necessary. Add half of the basil.
Pour about 1/2 cup of chicken broth into the vegetables and stir. Add broccoli cheese soup and milk and heat through. Add enough chicken broth to make a sauce. Stir in Parmesan cheese and pasta, adding more milk or chicken broth if necessary. If sauce is too thin, add more Parmesan. Top with remaining basil and serve with crusty bread.

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