Chicken and Pasta in Sun Dried Tomato Cream Sauce

This pasta is really good! I made it for a couple who just had a baby in my Sunday School Class. It tastes like an authentic Italian dish! I did not use the red pepper flakes and next time I will only use 3/4 of the box of penne pasta, because I like my pasta to have a lot of sauce.

Chicken and Pasta in Sun Dried Tomato Cream Sauce

2 tablespoon butter
1/4 tsp. garlic powder
2 tablespoon flour
1 1/2 cups chicken broth, divided
1 cup heavy cream
4 tablespoons sun-dried tomato slivers in oil
2 tablespoons oil from dried tomatoes
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes (optional)
2 - 3 boneless chicken breasts - cut into bite-sized pieces
16 oz. penne pasta - cooked and drained (Or use less)

In a large skillet, melt butter over medium high heat. Add flour and cook 1 minute. Stir in 1 cup of broth, cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook 1 minute. Pour into a bowl and set aside. Wipe skillet with a paper towel. Heat sun-dried tomato oil in skillet over medium-high heat. Saute chicken in oil until browned and cooked through. Transfer to plate.Add remaining 1/2 cup broth to pan; bring to boil and scrape up browned bits with a spoon. Mix in cream sauce, pasta, and chicken; heat through.


I also made this Eclair Cake for dessert for the couple. It is really simple to make and very good!

Eclair Cake
Makes 12 servings

1 (14.4-ounce) box honey graham crackers
2 (3.4-ounce) packages Vanilla or French Vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of an ungreased 13- x 9-inch baking dish with one-third of honey graham crackers. Whisk together pudding mix and milk. Let set for 5 mins. Fold in whipped topping. Spread half of pudding mixture over graham crackers. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Heat frosting in microwave for 35-45 seconds. Pour chocolate frosting over graham crackers. Cover and chill 8 hours.