INGREDIENTS:
- 1 pound Boneless Skinless Chicken Breasts
- 1 tablespoon olive oil
- salt and pepper according to your taste buds
- 4-ounce sun-dried tomatoes
- 1 cup half and half
- 1 cup mozzarella cheese
- ½ cup basil, chopped
- ¼ teaspoon red pepper flakes
- ½ cup water
- 8 oz cooked pasta (I used rigatoni)
INSTRUCTIONS:
- In a medium-sized skillet add the olive oil and chicken breasts.
- Season with salt and pepper.
- Cook over medium-high heat until no longer pink in the center.
- Add sun-dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
- Toss with cooked pasta and serve immediately.
