Creamy Sundried Tomato Chicken Pasta with Salami and Peas

This dish beautifully combines tender chicken breasts, savory salami, and vibrant peas with a creamy sauce infused with sundried tomatoes. The al dente pasta serves as a perfect base, creating a comforting and satisfying meal. Enhanced with melted cheese, this recipe respects traditional Italian flavors while adding a modern twist, making it an appealing option for any dinner table.

Ingredients:

• 2 chicken breasts, diced
• 1 cup salami, sliced
• 2 cups pasta (penne or fusilli work well)
• 1 cup frozen peas
• 1/2 cup sundried tomatoes, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
3. Add the minced garlic and sliced salami to the skillet, cooking for an additional 2-3 minutes until fragrant.
4. Stir in the chopped sundried tomatoes and frozen peas, cooking until the peas are heated through.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
6. Add the cooked pasta to the skillet and toss everything together until well coated in the creamy sauce.
7. Serve hot, garnished with fresh basil if desired.