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Chicken:.
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Cut chicken into bite sized cubes, season with salt pepper and Italian seasoning.
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Put into an oiled skillet on medium and cover for 15 minutes.
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Do not open skillet until 15 minutes, this seals in the moisture.
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Everything else should almost be done at this point.
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Turn chicken up to med-high heat to finish cooking and brown to your liking.
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DO NOT DRAIN CHICKEN, ALL EXCESS MOISTURE SHOULD COOK OFF ONCE PAN IS OPENED.
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Use about 5-6 sun dried tomatoes and chop into bits (put 1/2 in with the chicken while it cooks and the other 1/2 into the pasta water).
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Pasta:.
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( I use the MINI Penne Pasta).
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Prepare pasta according to package directions ( I add a little oil and salt to the water).
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Cheese Sauce:.
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I like to use the Kroger brand Fancy Shredded Cheeses Taco=Fiesta blend).
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In a heavy sauce pan, melt butter on medium heat.
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add in cheeses, salt.
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Stir frequently until cheese starts to melt.
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add in milk slowly as to not curdle it, once mixture is smooth, add in sour cream.
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and reduce heat to low.
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You may need to add more milk.
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Mixture should be thick and creamy but still a liquid.
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Drain pasta, DO NOT RINSE, pour into large bowl, pour in chicken/tomato mixture and mix together.
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Pour cheese sauce over chicken and pasta and mix well.
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Serve with a nice salad and garlic bread for a hearty meal.
