Penne in Sundried Tomato Cream Sauce

Name: Penne in Sundried Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb dry penne pasta; 3/4 c dehydrated sundried tomatoes, chopped; 2 can(s) (12 oz) evaporated milk; 8 oz shredded parmesan; 8 oz shredded mozzarella; 2 tsp dried basil; garlic powder; black pepper; garlic salt; 1 rotisserie chicken, deboned and chopped; 8 oz fresh portobello mushrooms, sliced; 1 Tbsp butter

By Jenni K
@AnCsMom

This is a delicious pasta dish with great flavor when you're looking for something a little different than the norm. My whole family loved it!

Recipe adapted from verybestbaking.com

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Prep:

10 Min

Cook:

20 Min

Ingredients

1 lb

dry penne pasta
3/4 c

dehydrated sundried tomatoes, chopped
2 can(s)

(12 oz) evaporated milk
8 oz

shredded parmesan
8 oz

shredded mozzarella
2 tsp

dried basil
·

garlic powder
·

black pepper
·

garlic salt
1

rotisserie chicken, deboned and chopped
8 oz

fresh portobello mushrooms, sliced
1 Tbsp

butter
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How to Make Penne in Sundried Tomato Cream Sauce

Step-by-Step

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
Meanwhile, in a large skillet, combine evaporated milk, cheese, basil, garlic powder, garlic salt and pepper (all to taste). Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
While pasta and sauce are cooking, melt butter in a medium skillet and cook the mushrooms until tender. Season with garlic salt and pepper to taste.
Add cooked pasta and sun-dried tomatoes to cheese sauce; stir until combined. Stir in mushrooms and chopped chicken. Enjoy!