Sun-Dried Tomato Cream Pasta
Keyword: Weeknight meals
Skill: intermediate
Servings: 1
- 1 tablespoon of olive oil
- 2 cups of quartered button mushrooms
- 4 finely minced cloves of garlic
- ½ cup of julienne sun-dried tomatoes + more for garnish
- 2 cups of chopped rotisserie chicken
- 3 cups of heavy whipping cream
- 1 cup of shredded smoked or regular mozzarella cheese + more for garnish
- 1 16-ounce bag of cooked penne pasta
- Sliced green onions for garnish
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 400°.
- Add oil to a large cast iron skillet over medium-high heat and cook mushrooms until brown, about 5 to 6 minutes. Next, add in garlic, tomatoes, chicken, cream and cheese and cook for 3 to 4 minutes or until thick.
- Add in the cooked pasta, salt and pepper and mix until combined.
- Top off with some smoked mozzarella and bake for 10 minutes or until lightly browned.
- Garnish with sun-dried tomatoes and green onions.