I often eat leftovers for lunch, and I was thrilled there was enough to eat this again the following day.  This pasta was packed with flavor and is a recipe I will make again.  I made this in a rush on a night when I had planned a crockpot meal and forgot to put the food in the crockpot in the morning. I whipped this together in a breeze in between getting kids home from school and hopping back online for evening work meetings.

Recipe adapted from Food Network

Ingredients:

2 boneless chicken breasts

½ cup blackened seasoning spice mix or Cajun spice mix

3 tablespoons extra virgin olive oil (or 1 tablespoon olive oil and 2 tablespoons oil from sundried tomatoes)

1 tablespoon minced garlic

1 cup chopped marinated sun-dried tomatoes

3 cups heavy cream

¾ cup shredded parmesan

1 bell pepper sliced

½ cup sliced scallions

1 cup diced Roma tomatoes

8 ounces pasta (I used green pea penne pasta)

Directions:

1. Bring a large pot of salted water to boil.
2. Slice the chicken into strips.
3. Dredge the chicken strips in the spice mixture.
4. Heat a large nonstick skillet on high with 1 tablespoon olive oil.  Blacken the chicken by cooking 2-3 minutes without stirring. Flip and cook on the other side for 1 minute. Remove chicken to a bowl and lower the heat to medium.
5. Add 2 tablespoons oil, sundried tomatoes, peppers, and garlic.  Cook 2 minutes.
6. Add the chicken back to the pan.
7. Add heavy cream and reduce heat to a simmer.
8. Cook the pasta according to package directions.
9. Drain the pasta and add to the pan.
10. Add tomatoes, scallions, and parmesan cheese.  Mix in.  Serve.
11. Enjoy!