Ingredients For penne in sundried tomato cream sauce
dry penne pasta
dehydrated sundried tomatoes, chopped
(12 oz) evaporated milk
rotisserie chicken, deboned and chopped
fresh portobello mushrooms, sliced
How To Make penne in sundried tomato cream sauce
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!
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