Nothing is more decadant than a rich creamy pasta dish. This pasta recipe gives you creamy sauce with the tart tang on the sun-dried tomatoes with a little bit of garlic. This is a little bit of Italy on a plate. We made this recipe with sliced chicken breast, but you could subsitiute with tenderloins or thighs. Any chicken will do. Enjoy with a nice glass of Bambino Grande.

1/4 tsp paprika
1 cup whole milk
1 cup shredded mozzarella
   (do not use fresh, use
     pre-shredded)
8 oz penne pasta
1 tbsp fresh basil
Salt, to taste

In a large skillet, sauté garlic and sun-dried tomatoes in 2 tbsp oil from jar of sun-dried tomatoes for one minute on medium heat until the garlic is fragrant. Remove from skillet, leaving oil.

Add sliced chicken to skillet (salted and lightly dusted with paprika) and cook on high heat for 1 minute each side until cooked through.

Cook pasta according to package instructions.

Slice sun-dried tomatoes into small pieces and add back, along with the garlic, to the skillet with chicken. Add milk and mozzarella cheese to the skillet, and bring to a light boil. Reduce to a simmer and cook, stirring constantly until the mixture turns into a nice creamy sauce.

Add cook and drained pasta and stir to combine. Add in the basil, stir to combine. Allow to simmer for a few minutes for flavors to combine then serve warm with Bambino Grande.