Sundried Tomato Spicy Chicken Pasta

  • 3 cups broth (you can use water in a pinch, but the flavors are nicer with broth)
  • 16 oz. short pasta (I used penne)
  • 1 (14.5 oz.) can diced tomatoes
  • 2 T. finely chopped sundried tomatoes (from a jar of oil-packed tomatoes)
  • 1 T. kicked up chicken seasoning
  • 2 tsp. Italian seasoning>/li>
  • 1 c. diced, cooked chicken
  • 2 oz. chèvre or cream cheese

In a large, deep skillet, bring the broth to a simmer. Add the pasta, diced canned tomatoes (liquid and all), chopped sundried tomatoes, kicked up chicken seasoning, and Italian seasoning. Simmer, covered, for 15 minutes, removing the lid and stirring every 3-4 minutes, until the pasta is mostly cooked.

Add the cooked chicken and chèvre to the pasta and stir gently until the cheese is melted and incorporated into the dish. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 30 minutes