This dish is so delicious, we think it could inspire proposals, plus it’s quick and easy to boot—ready in just 20 minutes! The sauce is a combo of sun-dried tomatoes, cream cheese, chicken stock, garlic, butter, and chiles. It’s rich and creamy, but with a bright, addictive sun-dried tomato tang. It’s draped over juicy seared chicken and tender penne.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Dried Thyme
1 unit
Tomato Paste
4 tablespoon
Cream Cheese
(Contains Milk)
2 unit
Scallions
6 ounce
Penne Pasta
(Contains Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Chopped Chicken Breast
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; season with half the dried thyme (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • When chicken has about 30 seconds left, stir in garlic powder and as many chili flakes as you like.
• Add tomato paste to pan with chicken mixture. Cook, stirring, until coated and slightly darkened in color, 30 seconds. • Add 1⁄2 cup plain water, sun-dried tomatoes, stock concentrate, cream cheese, and 2 TBSP butter (3⁄4 cup water and 4 TBSP butter for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until thoroughly combined, 1-2 minutes.
• Add drained pasta to pan with sauce; toss to coat. Taste and season with salt and pepper if desired. TIP: If needed, add pasta cooking water a splash at a time until everything is coated in a creamy sauce.
• Divide pasta between shallow bowls; garnish with scallion greens and serve.
Poultry is fully cooked when internal temperature reaches 165°.