Instructions

• Cook the penne pasta following package instructions until al dente. Drain it and set aside for now.
• Heat the cooking oil and butter in a large skillet over medium heat. You want that butter melted and the oil shimmering.
• Add the minced garlic and onion, then set them until they’re fragrant and translucent, like the kitchen is humming with flavor.
• Throw in the chicken breasts and cook ’em till they get a golden brown color. That’s around 6 to 8 minutes each side. You can smell when it’s working.
• Pull the chicken out and let it rest a bit so the juices don’t run out when you cut it. Then slice it up into strips once cooled.
• Add the chopped sun-dried tomatoes and tomato paste to the skillet. Let that cook for around 2 minutes to blend those flavors real good.
• Pour in the heavy cream and chicken stock, stirring everything together. Bring it to a simmer and let it thicken for about 5 to 7 minutes while stirring sometimes.
• Return the chicken slices to the skillet and stir to coat with that creamy Tuscan sauce. Toss in the cooked penne pasta and mix it all up so the sauce covers everything evenly. Season with salt and pepper to your liking and serve it hot.