penne in sundried tomato cream sauce

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

(1 RATING)

78 Pinches 2 Photos

Jenni K

Hermantown, MN

Updated on Apr 26, 2012

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

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prep time 10 Min

cook time 20 Min

method ---

yield

Ingredients

1 pound dry penne pasta
3/4 cup dehydrated sundried tomatoes, chopped
2 cans (12 oz) evaporated milk
8 ounces shredded parmesan
8 ounces shredded mozzarella
2 teaspoons dried basil
- garlic powder
- black pepper
- garlic salt
1 - rotisserie chicken, deboned and chopped
8 ounces fresh portobello mushrooms, sliced
1 tablespoon butter

How To Make penne in sundried tomato cream sauce

Step 1

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Step 2

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.
Step 3

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.
Step 4

Add cooked pasta and sun-dried tomatoes to cheese sauce; stir until combined. Stir in mushrooms and chopped chicken. Enjoy!
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