Italian · Serves 2
with Sun-Dried Tomatoes & Scallions
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.
Bring a large 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 ½ cup water, sun-dried tomatoes, stock concentrate, cream cheese, and 2 TBSP butter (¾ 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.
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