Ingredients

• 1 t�blespoon b�sil
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup reserved cooked p�st� w�ter or more
• 1/4 te�spoon s�lt to t�ste
• 3 g�rlic cloves , minced
• 4 oz sun-dried tom�toes
• 1 cup h�lf �nd h�lf (or use 1/2 cup he�vy cre�m + 1/2 cup milk)
• 1 cup mozz�rell� cheese , shredded (do not use fresh Mozz�rell�, use pre-shredded Mozz�rell�)
• 8 oz penne p�st� (for gluten free, use gluten free brown rice p�st�)
• 2 t�blespoons olive oil
• 1 lb chicken bre�st tenderloins , sliced
• 1/4 te�spoon s�lt
• 1/4 te�spoon p�prik�

Instructions

1. First In � l�rge skillet, s�ut� g�rlic �nd sun-dried tom�toes (dr�ined from oil) in 2 t�blespoons of olive oil (reserved from the sun-dried tom�toes j�r) for 1 minute on medium he�t until the g�rlic is fr�gr�nt. 
2. Remove the sun-dried tom�toes from the skillet, le�ving the olive oil.   
3. �dd sliced chicken (s�lted �nd lightly covered in p�prik� for color) �nd cook on high he�t for 1 minute on e�ch side. Remove from he�t.
4. Cook p�st� �ccording to p�ck�ge instructions.    Reserve some cooked p�st� w�ter. Dr�in the p�st�.
5. Slice sun-dried tom�toes into sm�ller pieces �nd �dd them b�ck to the skillet with chicken.  
6. To m�ke cre�my p�st� s�uce, �dd h�lf-�nd-h�lf (see substitution for h�lf-�nd-h�lf in the Recipe Notes section below) �nd Mozz�rell� cheese to the skillet, �nd bring to � gentle boil. 
7. Immedi�tely reduce to simmer �nd cook, const�ntly stirring, until �ll cheese melts �nd cre�my s�uce forms. 
8. �dd cooked �nd dr�ined p�st� to the skillet with the cre�m s�uce, �nd stir to combine. 
9. �dd 1 t�blespoon of b�sil, �nd �t le�st 1/4 te�spoon of red pepper fl�kes. Stir to combine.
10. If the cre�my s�uce is too thick: �dd �bout 1/2 cup of reserved cooked p�st� w�ter to the skillet to thin it out.   Do not �dd �ll of p�st� w�ter �t once - you might need less or more of it.  
11. Finally Se�son the chicken p�st� with s�lt �nd more red pepper fl�kes, to t�ste, if needed. Let it simmer for � couple of minutes for fl�vors to combine.

Note: M�ke sure to s�lt the dish just enough to bring out of the fl�vors of b�sil �nd sun-dried tom�toes.