Chicken mushroom pasta with sun-dried tomatoes in a creamy garlic and basil sauce. It’s a satisfying and filling meal that has both carbs (pasta) and protein (chicken).
Pound the chicken breasts to an even thickness. If you don't have the right equipment to pound a chicken, wrap the chicken breast in plastic, and use a heavy pan to pound it until you reach the desired thickness. Don't overdo it. While this step is desirable to achieve even cooking, you can also skip it. :)
Heat the large pan over medium-high heat. When the pan is hot, add olive oil and swirl it around the pan. Immediately, add the chicken breasts and cook them for 2 minutes on one side.
Flip each chicken breast over to the other side, cover, and cook for 2 more minutes on the other side.
Flip them over again to the other side, turn off the heat, cover the pan with the lid and let the chicken breasts sit covered for about 10-15 minutes (depending on the thickness of chicken breasts). If your chicken breasts are very thick, you might even need 20 minutes. After 10-15 minutes are over, make a thin incision in the center of one of the chicken breasts to check for doneness and to make sure there is no pink in the middle.
Place 1/4th of pasta from the pan on each of 4 dinner plates. Top the pasta with grated Parmesan cheese. Then, top each pasta with a chicken breast. I love to serve pasta with salt and pepper mills, so that people can add freshly ground pepper or more salt to their dish.
What is half and half? To make 1 cup of half and half, combine 1/2 cup of milk and 1/2 cup of cream.