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Creamy Sun-Dried Tomato Penne Pasta Recipe

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This recipe for Creamy Sun-Dried Tomato Penne Pasta is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz, Barilla Protein Penne Pasta (or whole grain penne pasta)
1 lb. skinless, boneless chicken breasts, raw and cut into bite size pieces
1 Tbsp. light butter
3 garlic cloves, minced
4 oz. sun-dried tomatoes (not in oil), chopped
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
1 tsp. Italian seasoning
1/2 tsp. onion powder
1 c. fat free half-and-half
1/2 c. unsweetened almond milk or skim milk
1/4 tsp. red pepper flakes
2 Tbsp. cornstarch
1/4 c. grated Parmesan cheese
Directions:
Directions:
Cook pasta as directed on package. Drain well.
Season the raw chicken pieces with paprika, salt and pepper.
Meanwhile, melt the butter in large skillet on medium-high heat. Add garlic; cook and stir in chicken; cook for 5 minutes or until chicken is lightly browned.
In a small mixing bowl, whisk the half-and-half, milk and cornstarch until smooth.
Add cornstarch mixture to skillet along with the sun-dried tomatoes, all seasoning and mozzarella and parmesan cheese.
Bring to a boil, stirring constantly. Reduce heat to low; and simmer for another 5 minutes.
Stir in cooked pasta; toss gently to coat. Remove from heat. Serve immediately.
Number Of Servings:
Number Of Servings:
8 (1 1/4 c.)
Personal Notes:
Personal Notes:
WW 6 points per serving

 

 

 

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