Shhhhh! I can cook, I just don't like to... Chicken Mozzarella Pasta

Shhhh! I can cook, I just don’t like to…

I try to avoid cooking at all costs, I just don’t like to do it!  But, seeing as I have to feed my little minions and Mr. Grey, cooking is a necessary evil.  Now typically, my cooking skills consist of a few simple recipes that are easy peasy and quick or meals straight out of the freezer that I can just pop in the oven. 

Well, yesterday I was scrolling through my Facebook feed and saw a picture of some deliciously looking pasta and thought to myself “I can cook that”.  The Minions looked at it and turned their little noses up (because it didn’t look like chicken nuggets or mac-n-cheese), but I decided to try it anyway cause Mama LOVES pasta! 

It ended up being a WINNER because EVERYBODY liked it (which almost never happens in our house, because we are a house full of picky eaters)!  Only thing I would caution about when cooking this is to make sure you don’t put too many red pepper flakes in, since those do add a good bit of spice to the dish.

~Love, Twisted Chick~

2 tablespoons olive oil

3 large garlic cloves, minced (I buy the garlic that’s already minced in a jar)

½ can diced tomatoes, drained (14.5 oz can)

1 lb chicken breast tenders (cut into bite sized pieces)

Salt

Paprika (just a little bit for color)

1 cup half and half

1 cup mozzarella cheese, shredded

8 oz penne pasta

1 tablespoon dry basil

¼ teaspoon crushed red pepper flakes

½ cup reserved cooked pasta water

1.  In a large pan, on high heat, sauté garlic and tomatoes in 2 tablespoons of olive oil for 1 minute.
2. While the garlic and tomatoes are sautéing, lightly cover the chicken in paprika (for color) and salt the chicken.  Once the garlic and tomatoes are sautéed, add the chicken and continue to cook on high heat until the chicken is cooked through, stirring frequently to prevent sticking or burning. Once chicken is cooked thoroughly, remove from heat.
3. Cook the pasta according to package instructions.  Reserve some cooked pasta water.  Drain and rinse pasta with cold water to stop cooking.
4. Place the chicken mixture back on the heat, add half and half and cheese, and bring to a gentle boil.  Immediately reduce to a simmer and cook, stirring frequently until all the cheese melts.
5. Add the cooked pasta and stir to combine.
6. Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes (more if you want it spicier).  Stir to combine.
7. Add approximately ½ cup of the reserved pasta water to thin your sauce and make it creamier (be sure to add it slowly, you may not need the entire ½ cup)
8. Let it simmer for a couple of minutes to allow time for the flavors to combine.  Salt to taste. Enjoy!

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