Macarrão com frango e muçarela

Ingredientes

• 4 garlic cloves (minced)
• 2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 4 oz sun-dried tomatoes (drained and roughly chopped)
• 2 tablespoons olive oil
• 1 lb chicken breast (sliced or cut into 1-inch cubes)
• 1/4 teaspoon salt or to taste
• 1/3 teaspoon sweet paprika
• 2 cups heavy cream
• 1 cup mozzarella cheese (shredded)
• 8 oz medium shells pasta (you can also use gluten-free or whole-wheat)
• 1/2 cup reserved cooked pasta water (or chicken broth)

Modo de preparo

1. 1

   cook the pasta: Bring a large pot with water to a rolling boil and cook pasta according to package instructions. Reserve 1 cup of cooked pasta water for later. Drain the pasta and set it aside.

2. 2

   saute the sun-dried tomatoes: In a large skillet, over medium heat, add the olive oil and sauté minced garlic, basil, red pepper flakes, and sun-dried tomatoes for 1 minute.

3. 3

   set aside: Remove the sun-dried tomatoes from the skillet, and set aside on a plate.

4. 4

   brown the chicken: Add the chicken to a plate, mix it with salt and paprika, and add it to the pan. Cook on high heat for 1-2 minutes, tossing to cook it all all sides.

5. 5

   combine: Add the sun-dried tomatoes back to the skillet with the chicken.

6. 6

   make the sauce: Add the heavy cream, and Mozzarella cheese to the skillet, gently stir over medium heat, and bring the mixture to a gentle boil.

7. 7

   stir: Immediately reduce to a simmer and cook, constantly stirring, until the cheese melts and the sauce is cream, taste and adjust for salt.

8. 8

   Add the pasta to the skillet and stir to combine. If the sauce is too thick, add reserved pasta water little by little and stir to combine.

9. 9

   Serve garnished with fresh basil.