One-Pan Sun-dried Tomato Pasta (Print Version)

# Ingredients:

→ Base ingredients

01 - 3 tablespoons butter
02 - 3 cloves garlic, minced
03 - 2 cups chicken stock or bone broth (bone broth adds extra protein)
04 - ½ cup half and half or whole milk, room temperature
05 - 1 jar (8 oz) sun-dried tomatoes in oil, drained
06 - 8 oz angel hair pasta
07 - ⅓ cup grated parmesan cheese
08 - 2 tablespoons cream cheese, softened (optional for extra creaminess)

→ Seasonings

09 - 1 teaspoon Italian seasoning
10 - ½ teaspoon freshly cracked black pepper
11 - ¼ teaspoon salt
12 - ½ teaspoon red pepper flakes (optional)

# Instructions:

01 - In a large skillet over medium-low heat, melt the butter and add the minced garlic. Let it sauté for about 1 minute until it becomes fragrant but not browned.
02 - Pour in the chicken stock, add the drained sun-dried tomatoes, and sprinkle in all the seasonings. Slowly pour in the half and half while stirring. Bring everything to a gentle boil.
03 - Add the angel hair pasta to the pan. Let it sit for about 30 seconds until it softens enough that you can gently push it down into the liquid without breaking it.
04 - Let the pasta cook in the simmering liquid for about 5 minutes. Then reduce the heat to a simmer. If you're using cream cheese, add it now and let it melt into the sauce. Continue cooking until the pasta reaches al dente texture.
05 - Sprinkle the parmesan cheese over the pasta and stir it in. Taste and add more salt and pepper if needed. If the pasta has absorbed too much liquid, add a splash more chicken stock or half and half to loosen the sauce.
06 - Dish up your pasta while it's hot and enjoy! Garnish with extra parmesan or fresh herbs if you like.

# Notes:

01 - This pasta reheats well - just add a splash of chicken stock or half and half before microwaving to bring back the creaminess.
02 - You can use spaghetti or bucatini instead of angel hair, but you'll need to extend the cooking time a bit to reach al dente.
03 - For a vegetarian version, simply substitute vegetable broth for the chicken stock.

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