Ingredients
– 2 boneless, skinless chicken breasts
– 8 ounces of penne pasta
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup chicken broth
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil for garnish
Equipment Needed
– Large pot for boiling pasta
– Large skillet
– Cutting board and knife
– Measuring cups and spoons
– Wooden spoon for stirring
– Serving platters or bowls
Step-by-Step Instructions
To get started, first, bring a large pot of salted water to boil and cook the penne pasta according to the package instructions until al dente. While the pasta is cooking, season the chicken breasts with salt and pepper, and add a bit of oil to the skillet over medium heat. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Once the chicken is done, set it aside to rest, and I like to cover it with foil to keep it warm. (See the next page below to continue steps…)