Thursday, February 26, 2009

Penne Pasta with Sun Dried Tomatoes

This recipe was one of those "different" kinds of dishes that we all crave sometimes. Served with gluten free bread sticks, it is delicious. Leftovers can be eaten as a cold pasta salad.

8 ounces uncooked brown rice Penne pasta
2 ounces Parmesan cheese, freshly grated
1/2 cup sun dried tomatoes, chopped
1/2 cup chopped fresh parsley
3 tablespoons olive oil
2 garlic cloves, pressed
1/2 teaspoon crushed red pepper flakes
2 chicken breast, cooked and shredded

In 4 quart casserole pan, bring salted water to a boil and cook pasta according to package directions; drain and set aside. In large skillet, heat oil, pressed garlic, and pepper flakes over medium heat 1-2 minutes, being careful not to burn garlic. Immediately stir in chicken and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, parsley and cheese, toss gently. serve with additional Parmesan cheese if desired.

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