Grilled Chicken with Sun-Dried Tomato Penne
Flame-Grilled Chicken over Creamy Sun-Dried Tomato Penne
Ingredients:
2 boneless, skinless chicken breasts
8 oz penne pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup low-sodium chicken broth
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Season chicken breasts with salt, pepper, and dried basil. Grill on medium-high heat for 6–7 minutes per side until fully cooked. Let rest, then slice thinly.
Cook penne in salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, warm olive oil and sauté onion and garlic for 2–3 minutes.
Stir in chopped sun-dried tomatoes and cook for another 2 minutes. Add red pepper flakes if using.
Pour in chicken broth and let simmer for 3–4 minutes. Remove from heat, then stir in Greek yogurt and Parmesan cheese until smooth and creamy.
Return to low heat, toss in cooked penne, and stir to coat well.
Plate pasta and top with grilled chicken slices and a sprinkle of fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 470 kcal | Servings: 4 servings