Chicken Penne with Sun-Dried Tomato Sauce
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 2packages Chickapea Penne
  • 1lb. boneless skinless chicken breast(500 g.)
  • 1/4cup sun-dried tomatoes in olive oil (oil drained)(30 g.)
  • 1tbsp. olive oil (I use oil from sun-dried tomatoes)(15 g.)
  • 1/2cup water(120 ml.)
  • 1/4tsp. red pepper flakes(1.5 g)
  • 1 garlic clove (minced)
  • 1/2cup Half & Half(120 ml.)
  • 1/2cup Parmesan cheese(65 g.)
  • 1cup shredded mozzarella(130 g.)
  • Fresh thyme, to garnish
  1. Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.
  2. Cut the chicken into 1/2-inch-thick slices and season with salt and pepper on both sides.
  3. In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
  4. Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
  5. Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
  6. To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.
  7. Add the chicken pieces and penne to the sauce and mix everything well.
  8. Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.
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