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:
1. 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.
2. 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.
3. Add the garlic, red pepper flakes and sundried tomatoes and cook until fragrant, about 30 seconds.
4. Add the wine and deglaze the pan before adding the broth and cream and bringing everything to a simmer.
5. 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.
6. Remove from heat season with s`alt 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.
Option: Replace the cream with half and half for a lighter version.
Note: Both mozzarella and half and half will curdle (separate and form little white bits rather than being a smooth sauce) at high temperatures so you need to reduce the heat before adding them to the pan. The heavy/whipping cream will not curdle in this sauce at the higher temperatures.
Option: Add roasted cherry or grape tomatoes, by roasting them in a heavy bottom pan until they blister and char, about 5-7 minutes, for the contrasting juiciness and acidity.
Source: Closet Cooking
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