I was in desperate need of a new pasta sauce, so decided to use what I had on hand to create this amazingness. The kids didn’t even notice the tomatoes, but sundried ones are typically a bit sweeter, so maybe that had something to do with their love of this meal.
8.1 oz. Jar Sun Dried Tomato Pesto Sauce
2 T Italian Dressing
2 T Olive Oil
2 Boneless Skinless Chicken Breast, fat removed, sliced into thin pieces
3 tsp. Olive Oil
8.5 oz. Jar Julienned Sundried Tomatoes, drained, reserve oil
2 Cloves Garlic, minced
1 C Half and Half
1 C Shredded Mozzarella
1 tsp. Italian Seasoning
1/2 tsp. Sugar
1/4 C Milk
Salt and Red Pepper Flake to taste
-Combine the pesto, dressing and 2T Oil together in sealable bag. Place cut chicken into mixture, make sure chicken is evenly coated. Place in fridge for about 4 hours, I forgot about mine and it stayed over night, so no worries if you do this, it wont hurt anything.
-In large skillet, heat 3 tsp. Oil. Add in garlic, cook 1 minute, add in chicken and cook until almost done, add in drained tomatoes, cook until chicken is fully cooked.
-Remove tomatoes and chicken from pan, add in half and half, reserved oil from tomatoes, and cheese, cook over medium heat until cheese is melted. You may not need all the milk, but it will aid in sauce not being too thick, add in seasoning, and chicken and tomatoes, allow to simmer about 5 minutes or until chicken is warm. Serve over your favorite pasta. Enjoy!