Penne Pasta With Chicken And
Sun-Dried Tomatoes

2 tbsps. Extra virgin olive oil

3  shallots, minced

1-2 cloves garlic minced

4  boneless, skinless chicken breast halves cut into bite-size pieces

8 oz. Sun-dried tomatoes packed in oil, drained and coarsely chopped

1 cup heavy cream

1 lb. Penne pasta, cooked al dente

1 tbsp. butter, melted

4 tbsps. freshly grated Parmesan cheese

1/3 cup chopped fresh basil

 Salt and pepper to taste


Heat oil in skillet over medium heat. Add shallots, garlic and chicken and sauté until cooked through (chicken will be opaque and firm to the touch). Add tomatoes and cook 2 minutes. Stir in cream and cook 2 minutes more, stirring occasionally. Toss sauce, pasta, butter, Parmesan, basil and salt and pepper in a large serving bowl. Serve immediately.

Perfect Pasta:

“Al dente”is an Italian phrase, which means “to the tooth” and refers to a texture which offers a slight resistance when bitten into and is not overdone or mushy.

Bring salt and water to a boil. (At least 1 gallon of water per pound of pasta) Add pasta and return to a boil. Cook uncovered until pasta is done but still firm, stirring frequently with a wooden spoon or large fork lifting to separate.  Fresh pasta depending on size will take 3-5 minutes, dried pasta 7-10 minutes. Thicker dried pasta may take  12 – 14 minutes. When pasta is done drain immediately in a colander, (some rinse with hot water to remove excess starch)

To make pasta ahead, drain pasta and rinse with cold water to stop the cooking process. Allow pasta to cool, add some olive oil or chicken broth and toss with hands to coat.

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