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Now I know this is not the prettiest dish but trust me its yummy and easy....Lydia was on the other side of the table with fork in hand.
Sun Dried Tomato and Chicken Pasta
1 Package Sun Dried Tomatoes (found in produce section at grocery)
1/4 Cup Extra Virgin Olive Oil ~ split into 2 TBSP increments
1 lb Chicken Breast ~ skinless, boneless, cut into 1-inch pieces
1/4 teaspoon salt and pepper
2 garlic cloves, minced
2 tablespoons balsamic vinegar
6 oz bag prewashed baby spinach
12oz can evaporated fat-free milk
3 oz fresh mozzarella, chopped into 1/2" pieces
1 Cup Fresh Basil, chopped
1 pound your favorite pasta....I used rigatoni
Place sun dried tomatoes in food processor and pulse to desired chunkiness and set aside. You could probably chop but I'm lazy.
At this point I get another pot out and get the water going to cook pasta noodles.
Heat 2 TBSP olive oil in a large nonstick skillet over medium-high heat. Toss chicken with salt and pepper and add to skillet. Sauté until chicken is done...about 5 minutes. Remove chicken from pan. Add minced garlic and sauté 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes until spinach wilts. Stir in the sun dried tomatoes and evaporated milk. Bring to a boil, and cook for 2 minutes. Add fresh mozzarella and cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Add fresh basil and combine chicken mixture with cooked pasta, tossing well to coat all. Drizzle remaining 2 TBSP olive oil.
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