Holy flavor explosion.

I made this two days in a row last week. Once for my husband and I (and the non-dairy allergic boy!)…and again for our neighbors because they had a recent surgery and needed a warm home cooked meal after a few days of hospital food!

But I confess that the reason I made this for them is because I wanted to sneak a few bites, in the name of quality control!!!, before delivering it to them! {hehe}

I don’t cook meals that are dairy-based often…but when I do…I go big!

How this recipe came to be…

• I had leftover pasta from the latest Costco meal plan.
• I found a great deal on sun-dried tomatoes. ($1.85 for the 3.5 oz. bag!) I usually don’t buy or cook with them because they’re expensive. (But the flavor they add might be worth the extra expense!)
• I also found a ‘reduced for quick sale’ package of ‘chicken for milanesa’ – which is basically chicken breast that has already been pounded out into a thin piece. I just cut them into smaller pieces so they would be easier to eat after it all cooked up.
• I had shredded mozzarella cheese in the freezer from recent sale!

Add it all up…and this is what you get!

(Promise…this is the last of the iphone picts. SD card has been found…and hopefully Mr. Cuatro won’t run off with it again!)

Season and saute.

Then add the tomatoes.

Saute until chicken is cooked through.

Transfer to plate.

In the same skillet, make the creamy sauce.

Milk, cheese, cheese, seasoning.

Stir and let bubble.

Once it has ‘thickened’ after a few minutes, it will stick to the spatula. Then…

Add in the chicken and tomatoes.

And pasta.

Give it a big old swirl.

And good luck beating each other to the leftovers…we had some leftover and I went to grab it from the fridge for lunch the next day and my husband had taken it for his lunch!!!!

Hence why I had to make it again right away for our neighbors!

This is the last new recipe in the 31 Days of Skillet Dinners series we’ve been doing this month. I hope you enjoy this meal, and all the others we’ve shared!

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Creamy Chicken, Sun-Dried Tomatoes & Pasta Skillet Dinner

Does a skillet meal get any better than this? Nope!

Prep Time10 minutes minutes

Cook Time20 minutes minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 1 lb. medium shell pasta noodles, like penne or fusili
• 1 lb. chicken breasts, sliced thin
• 3.5 oz bag sun-dried tomatoes
• 2 1/2 cups milk
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• Fresh veggies, as side dish

Instructions

• Cook the pasta as directed, then drain.
• Meanwhile, in a large skillet, season the chicken pieces and saute them until cooked through. Once about half way cooked through, add the sundried tomatoes and let them saute with the chicken. You don't want them to saute long, as you don't want to burn them. Once the chicken has cooked through, transfer the chicken and tomatoes to a plate.
• In the same skillet, add the milk, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, onion powder and some salt and pepper. Bring to bubbling over low heat. Sauce will thicken.
• Once thickened mix in the chicken and tomatoes and the cooked pasta.
• Serve Creamy Chicken, Sun-dried Tomato & Pasta Skillet with side of veggies.