Chicken Pasta with Sun-Dried Tomatoes

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Smart protein spirals

  Vetta Pasta

  65g

• Sun-dried tomatoes

  2 piece or 4g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Philadelphia 40% Light Cream Cheese

  Cream Cheese

  20g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Parmesan cheese

  Shredded

  10g

Directions

1. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add cubed chicken to skillet. Season with salt and pepper. Cook until chicken is no longer pink in center. (About 10 minutes.)
2. Meanwhile, boil penne pasta in a large pot of water until cooked. Drain water.
3. Drain oil from sun-dried tomato jar. Cut tomatoes into bite-size pieces. Add tomatoes to skillet with the garlic and paprika. Cook and stir mixture for a couple minutes.
4. Add cream cheese with about 3 TBSP of pasta water to skillet. Stir to combine and let mixture come to a slight boil. Reduce heat to low and let simmer until cheese melts and a creamy sauce forms.
5. Pour drained pasta into the skillet then the basil and crushed red pepper flakes. Carefully stir to combine everything. Simmer 5 more minutes to heat through.
6. Top with parmesan cheese. Serve and enjoy!

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