Ingredients :
- 8 ounces uncooked penne pasta
- 1 pound boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup heavy whipping cream
- 1 container mascarpone cheese
- 1 jar julienned oil-packed sun-dried tomatoes, drained
- 2 tablespoons chopped fresh basil
- Shredded Parmesan cheese
- Fresh basil leaves, optional
Directions :
- Cook pasta according to package directions for al dente; drain.
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove from pan; keep warm. Reduce heat to medium-low.
- In the same pan, whisk cream and mascarpone until smooth and heated through, 4-6 minutes. Stir in sun-dried tomatoes and basil. Add pasta; stir to coat and cook until heated through. Serve with chicken, Parmesan cheese and fresh basil leaves if desired.
