Creamy Sun-Dried Tomato Chicken Penne with Farmer’s Market Vegetables Recipe
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Chicken and fresh vegetables with penne tossed in a creamy sun-dried tomato sauce. This creamy sun-dried tomato chicken penne with farmer’s market vegetables are delicious and easy to make.
Ingredients
  • 1-2 Foster Farms Simply Raised fresh chicken breasts, butterflied (sliced in half length-wise)
  • 1 cup dry penne pasta
  • 1 tablespoon butter
  • 4 cloves of garlic, minced
  • 1 tablespoon olive oil from sun-dried tomato jar
  • ½ cup sun-dried tomatoes packed in olive oil, drained
  • 4 oz sliced mushrooms
  • 1 ½ cup diced zucchini (about 1 medium sized zucchini)
  • 1 ½ cup sliced yellow squash (about 1 medium sized squash)
  • 1 cup chicken broth
  • ⅔ cup half and half
  • 3 teaspoons flour
  • 4 teaspoons water
  • Salt to taste
  • Crushed red pepper to taste (optional)
  • Finely chopped parsley for garnish
Directions:
  1. In a small to medium sized pot, cook about a cup of penne pasta according to the directions on the package. Once the pasta is al dente, drain the water and run the pasta through cold water to stop the cooking process. Set the pasta aside for now.
  2. Cut the chicken breast fillet in half lengthwise. You want the chicken breasts to be thin rather than thick, that way it will cook faster and still retain its moistness. Lightly season the chicken on each side with salt.
  3. In a medium sized pan, add the butter and allow it to melt over medium heat. Once the butter has heated, add the minced garlic cloves. Allow the garlic to cook until it becomes aromatic before adding the chicken breasts. Let the chicken cook about 3-4 minutes per side until they become browned. Set the chicken breasts on a plate for now.
  4. Add about a tablespoon of the olive oil from the sun-dried tomatoes into the same pan used for the chicken. Heat the oil over medium heat. Once the oil has heated, add sun-dried tomatoes and mushrooms and cook them until they’ve softened. Then add the sliced yellow squash and diced zucchini. Cook the vegetables until they’ve softened. It’ll take a few minutes.
  5. Pour chicken broth into the pan. Lower the heat then pour in the half and half. Stir to evenly distribute the half and half. The sauce will appear creamy.
  6. In a small bowl, mix together flour and water. This mixture will serve as a thickener for the sauce. Slowly pour the flour water mixture into the pan and stir to evenly incorporate into the sauce. The sauce will start to thicken. Remove the sauce from heat once the sauce is thicker.
  7. Slice the chicken into thin pieces. Add both the chicken and the pasta to the sauce and toss them until they’re well coated with the sauce. Season with salt and crushed red pepper to taste. Then garnish with finely chopped parsley.
  8. Serve the chicken penne warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/10/06/creamy-sun-dried-tomato-chicken-penne-with-farmers-market-vegetables-recipe/