Chicken and 3 Cheese Penne Pasta

• 3 boneless skinless chicken breasts
• 1 tablespoon butter
• 1 (16 ounce) box penne pasta
• 1 (8 ounce) jar sun-dried tomatoes packed in oil
• 12 cup parmesan cheese
• 12 cup Italian cheese blend
• 12 cup taco cheese
• 34 cup milk
• 14 cup fat free sour cream
• 6 tablespoons dried Italian seasoning
• 1 teaspoon salt
• 1 tablespoon black pepper

1. Chicken:.
2. Cut chicken into bite sized cubes, season with salt pepper and Italian seasoning.
3. Put into an oiled skillet on medium and cover for 15 minutes.
4. Do not open skillet until 15 minutes, this seals in the moisture.
5. Everything else should almost be done at this point.
6. Turn chicken up to med-high heat to finish cooking and brown to your liking.
7. DO NOT DRAIN CHICKEN, ALL EXCESS MOISTURE SHOULD COOK OFF ONCE PAN IS OPENED.
8. 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).
9. Pasta:.
10. ( I use the MINI Penne Pasta).
11. Prepare pasta according to package directions ( I add a little oil and salt to the water).
12. Cheese Sauce:.
13. I like to use the Kroger brand Fancy Shredded Cheeses Taco=Fiesta blend).
14. In a heavy sauce pan, melt butter on medium heat.
15. add in cheeses, salt.
16. Stir frequently until cheese starts to melt.
17. add in milk slowly as to not curdle it, once mixture is smooth, add in sour cream.
18. and reduce heat to low.
19. You may need to add more milk.
20. Mixture should be thick and creamy but still a liquid.
21. Drain pasta, DO NOT RINSE, pour into large bowl, pour in chicken/tomato mixture and mix together.
22. Pour cheese sauce over chicken and pasta and mix well.
23. Serve with a nice salad and garlic bread for a hearty meal.

chicken breasts, butter, penne pasta, tomatoes, parmesan cheese, italian cheese blend, taco cheese, milk, sour cream, italian seasoning, salt, black pepper

Taken from www.food.com/recipe/chicken-and-3-cheese-penne-pasta-335183 (may not work)