Mozzarella Chicken with Pasta and Sun-Dried Tomato
I'm sharing this delicious recipe; you can serve it with rice or your favorite side dish. It is very easy to prepare and tastes fantastic. Treat everyone at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 600 grams chicken breast, in cubes
- 200 grams penne rigate pasta
- 200 grams dehydrated tomato, previously drained
- 400 milliliters sour cream
- 1 cup cow's milk
- 300 grams Mozzarella cheese, grated
- 2 cloves garlic, finely chopped
- basil, finely chopped
- paprika
- salt and pepper
- vegetable oil
Preparation
15 mins
15 mins
Medium
- Cook the pasta according to the package instructions. Drain and set aside.
- In a skillet with a little oil, sauté the chopped garlic and sun-dried tomatoes over high heat until they are slightly golden. Remove from heat and set aside.
- Next, in the same skillet, fry the chicken breast with salt, pepper, and paprika to taste, stirring constantly until well cooked.
- Chop the sun-dried tomatoes, and when the chicken breast is cooked, add them to the skillet.
- Then, add the sour cream and milk, stirring continuously to integrate the ingredients. After two minutes, incorporate the grated mozzarella cheese and continue stirring until the cheese melts and you achieve a creamy mixture.
- Finally, add the reserved plum pasta, mix very well, and sprinkle basil to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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