INGREDIENTS:
- 8 ounces pasta
- 1 tablespoon oil (I use the oil from the sun-dried tomatoes)
- 1 pound chicken breast, cut into bite sized pieces
- 3 cloves garlic, chopped
- red pepper flakes to taste
- 4 ounces sun-dried tomatoes, sliced thinly
- 1/4 cup white wine or chicken broth
- 1/4 cup chicken broth
- 1/2 cup heavy/whipping cream
- 8 ounces fresh mozzarella, cut into chunks
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon dried basil
- salt and pepper to taste
- 1/4 cup basil, julienned
DIRECTIONS:
- Bring a large pot of water to a boil and start cooking the pasta as directed on the package. (The sauce should be done before the pasta is finished cooking and when the pasta is done al-dante, drain it reserving some of the cooking water.)
- Meanwhile, heat the oil in a large pan over medium-high heat, add the chicken and cook until lightly golden brown on all sides, about 2-4 minutes per side.
- Add the garlic, red pepper flakes and sundried tomatoes and cook until fragrant, about 30 seconds.
- Add the wine and deglaze the pan before adding the broth and cream and brining everything to a simmer.
- Reduce the heat to medium-low, let the pan cool, mozzarella, parmesan and dried basil, and stir until the cheese melts, about 3-4 minutes.
- Remove from heat season with salt and pepper to taste, mix in the pasta along with enough of the reserved pasta water to make a nice and creamy sauce before, adding the fresh basil.
Source : Closet Cooking
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