Chicken Penne with Sun-Dried Tomato Sauce is penne tossed with chicken, asparagus, and a creamy and delicious sun-dried tomato sauce. It takes just 25 minutes from start to finish—perfect for a busy weeknight!
Holy moly, it has been awhile. Hasn’t it? I was at a conference in Minneapolis last week where I learned a lot, met some interesting people, AND got to visit the artist formerly known as Prince’s star on the First Avenue Club wall. I had to walk like 5 miles in sandals that I once thought were comfortable but soon began to miss my tennis shoes. But the blisters are totally worth it.
But now I’m back and ready to share another beyond amazing recipe with you. And it’s a pasta one cuz I could pretty much eat pasta for breakfast, lunch, and dinner. This Chicken Penne with Sun-Dried Tomato Sauce is creamy and delicious. AND so easy to make. Know what that means? Yep, it’s another perfect-for-a-weeknight meal. Just throw the pasta on the stove (not literally, of course) and while it’s cooking, make your creamy and heavenly sun-dried tomato sauce and nuke your chicken in the microwave. I used Tyson frozen grilled strips again because I am all about easy. If you haven’t tried them yet, you simply gotta. They’re delicious and literally take 3 minutes to cook. Throw them in a soup, on a salad, in a stir-fry, or in a pasta—like this Chicken Penne with Sun-Dried Tomato Sauce.
This is one of our new favorite pasta dishes. In fact, my husband and I both went back for seconds AND the leftovers were delicious the next day. Winner, winner chicken dinner. And chicken lunch. If you want a little heat, sprinkle in a dash of red pepper flakes. YUM!
- 2 cups (8 oz.) penne pasta
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 12-oz can evaporated lowfat 2% milk
- 6 Tbsp chopped jarred sun-dried tomatoes
- 2 Tbsp oil and herb mixture from sun-dried tomato jar
- 2 cups (8 oz. pkg) shredded Italian cheese blend
- ½ tsp dried basil
- ½ tsp Italian seasoning
- 2 tsp minced garlic
- ¼ tsp pepper
- Pinch of red pepper flakes (optional)
- ½ bag Tyson frozen grilled chicken strips (or 2 cups cooked, cubed chicken)
- Fresh basil, chopped (optional)
- Cook pasta according to package directions. 4 minutes before the pasta is done, add asparagus pieces to pot; drain when done.
- Meanwhile, combine evaporated milk, sun-dried tomatoes, oil and herb mixture from jar, cheese, basil, Italian seasoning, garlic, pepper, and red pepper flakes in a medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted and smooth.
- While sauce heats, place chicken trips on a large microwave-safe dish. Cook them in microwave for 3 minutes. Cut them into cubes and set aside.
- Combine pasta and asparagus mixture, chicken, and sun-dried tomato sauce in a large bowl. Stir until sauce is fully incorporated. Top with chopped fresh basil.
Makes my mouth watering :))))