This creamy chicken and fire roasted tomato pasta recipe is a one pot dish that will be loved by the entire family! Simply delicious!
2bonelessskinless chicken breasts, sliced into 1/4 inch strips
12ouncespenne pastaI used the Barilla Pronto because you can cook it right in the pan with everything else, but you can use any variety
3cupswateromit if you're using regular penne
1can14.5 oz fire-roasted diced tomatoes
salt and pepper to taste
Extra mozzarella and fresh basiloptional for topping
In a deep skillet, heat the olive oil over medium-high heat. Add the chicken slices and sprinkle with salt, pepper and paprika. Cook until just browned on the bottom. Flip the chicken over.
(If you're using standard penne pasta, go ahead and cook it until just barely done in a separate pot, drain, and then add it to the chicken with the fire-roasted tomatoes and proceed to step 4).
Add the Barilla Pronto pasta, 3 cups of water, and the can of fire-roasted tomatoes (don't drain). Turn the heat to high and let cook for ten minutes, stirring frequently to keep the pasta from sticking to the bottom.
Reduce the heat to medium, and stir in the half-and-half and mozzarella and stir until melted and smooth. Let it simmer for a few minutes, salt and pepper to taste, and add the basil.
Top with extra mozzarella and fresh basil and serve hot.