Chicken with Sun-Dried Tomato Cream Sauce and Penne
Ingredients
3 Tbsp. Colavita Extra Virgin Olive Oil
4 boneless skinless chicken breasts
1 package (1 lb.) Di Martino Penne Pasta
1 ½ cups heavy cream
4 oz. Mila Mascarpone Cheese
1 jar (6.3 oz.) HemisFares™ Red Pesto
6 sun-dried tomatoes, drained
2 Tbsp. fresh basil leaves, chopped
Salt and pepper, to taste
Directions
1 Heat olive oil in a large skillet on medium. Season chicken with salt and pepper, then add to the pan. Cook chicken for about 6 minutes on each side, or until cooked through (reaching an internal temperature of 165° F). Transfer chicken to a plate.
2 In the meantime, bring a large pot of salted water to a boil. Cook pasta according to package instructions.
3 Reduce heat in the electric skillet to medium-low. Add heavy cream to the pan. Stir in mascarpone. Once cheese melts and is fully incorporated, whisk in pesto. Cook together for 2 minutes. Return chicken to the pan. Add sun-dried tomatoes. Cook together for another 5 minutes to marry the flavors.
4 Add hot pasta to the pan and stir to coat. Serve sprinkled with fresh basil. Refrigerate any leftovers.
Traditional Caprese Salad
Ingredients
3 vine-ripe tomatoes, sliced ¼" thick
1 lb. fresh Buffalo Mozzarella, sliced ¼" thick
20–30 leaves fresh basil
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Directions
