Yes, it’s true that fresh tomatoes make a wonderful marinara sauce. But have you ever tried sun-dried tomatoes? Turns out they make an awesome pasta sauce as well.
A few months ago, I had dinner at an Italian restaurant that was out of this world. They made a farfalle that was covered in a delicious mascarpone cheese and sun-dried tomato sauce. I couldn’t believe I was such a fan because I hate sun-dried tomatoes. I’m not sure why I don’t like them, maybe it’s the taste, maybe it’s the texture. Whatever the reason, I rarely order anything that has sun-dried tomatoes in it. So, why did I try this pasta dish? Because several people had recommended it. I was so thrilled with my order, I decided to try and make the same dish at home. I couldn’t believe how easy it was. But the best thing about the dish, it was just as tasty as the restaurant version.
Mascarpone penne with sun-dried tomatoes
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 12 ounces penne
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons whole milk
- 1 (8 ounce) container mascarpone cheese
- 1 cup Italian cheese mixture, shredded
- 1/2 cup sun-dried tomatoes
- 1 cup peas
- Preheat the oven to 400 degrees F. Sprinkle the chicken with salt and pepper and cook in a baking dish for 20 minutes. Cut the chicken breasts into one-half-inch cubes and set aside.
- Cook the penne according to the package directions, drain and set aside.
- Melt the butter over medium-high heat in a large saucepan. Whisk in the flour and milk until combined. Add the mascarpone and Italian cheeses and stir until melted and thick. Stir in the tomatoes, peas and chicken.
- Pour the cheese sauce over the penne and toss until coated. Serve immediately.