I once had a box of cherry tomatoes, that I forgot to take out and stayed in the car all day. It was hot sunny day and direct sun light goes through the car. Will those tomatoes consider as sun dried tomatoes?
Ever since I live in NYC, I appreciate space so much more. I never live alone here so that just means I have to share kitchen and living room. I also have to share a fridge. I don’t have much space in the fridge, so I get used to go to groceries store every other day. But that is okay, cause I don’t have a car in the city. Imagine getting a week worth of food without a car and had to walk all the way home?
Not to mention possibly making sun dried tomatoes by accident! Imagine if that was ice cream? Yikes! Anyway, if you happen to have sun dried tomatoes on hand, please make this one!
Ingredients:
1 lb chicken breast -thinly sliced
8 oz penne pasta
4 oz sun-dried tomatoes -chopped
3 cloves garlic -minced
1 tbsp olive oil
1/3 cup reserved pasta water
1 cup heavy/whipping cream
1 tsp paprika
1 tsp Italian seasoning
1 cup mozzarella cheese -shredded
1/2 teaspoon red pepper flakes
2 cup fresh baby spinach -loosely packed
2 tbsp parmesan cheese -grated
Salt and pepper
Instructions:
- Cook pasta according to the box instruction -al dente.
- In a large skillet, over medium high heat, add oil and sauté sun dried tomatoes for about 1 minute.
- Add sliced chicken breast and cook until the chicken is cooked and browned. Flip and stir often, about 4-5 minutes. Set aside.
- Using the same skillet, sauté garlic for 1-2 minutes until lightly brown.
- Add in reserved water, heavy/whipping cream, Italian seasoning, paprika and bring to a boil then reduce heat to simmer. Cook until its bubbly, about 5 minutes.
- Add in mozzarella cheese, spinach, cooked pasta & sun dried tomatoes and red pepper flakes and stir to combine.
- Topped with grated parmesan. Enjoy!