This Creamy Sun-dried Tomato Pasta recipe features farfalle pasta tossed in a cheesy cream-based sauce infused with garlic and butter, mixed with sun-dried tomatoes and baked chicken with Italian herbs.
Chicken Breast | Basil Oregano | Garlic Powder Salt | Olive Oil Farfalle Pasta | Butter Flour | Fresh Garlic 2% Milk | Mozzarella Cheese Sun-Dried Tomatoes Parmesan Cheese
Rub 1/2 tbsp olive oil, oregano, basil, garlic powder and 1/2 tsp salt onto both sides of defrosted chicken breast. Bake. Slice chicken into strips.
Boil pasta with salt and olive oil. Drain and set aside. Melt butter in a skillet. Add flour, salt and minced garlic. Stir for 30-60 seconds. Add milk and stir until it thickens.
Stir in shredded mozzarella. Add baked chicken strips, cooked pasta and drained sun-dried tomatoes to sauce. Combine and stir for a couple more minutes.
Garnish with parmesan cheese and fresh basil. Serve and enjoy!