- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 254.5
- Total Fat: 9.0 g
- Cholesterol: 24.7 mg
- Sodium: 190.1 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.1 g
- Protein: 15.3 g
Sun-Dried Tomato Pasta with Chicken & Artichoke HeartsSubmitted by: GETTINFIT4MEH
IntroductionA quick and easy way to use up left over chicken. A quick and easy way to use up left over chicken.
Whole Wheat Rotini (dry), 2 cups
Olive Oil, 1 tbsp (remove)
Garlic, 4 tsp
Cooked Chicken Breast, no skin, 6 ounces, chopped
Sun Dried Tomatoes (Dried NOT in oil), 4 tbsp, chopped
Artichoke hearts (frozen), 1 cup
Sun Dried Tomato Pesto, 1/3 cup
Let boil for about 10 min. until artichokes are tender then drain.
When cool chop artichoke hearts in 1/2 and set aside.
Fill a separate medium sized pot with water and bring to a boil (for pasta).
Pour pasta into boiling water and let boil per package directions.
While pasta is boiling warm a large skillet over medium heat.
Add olive oil, let the oil warm up. Move the oil around to cover the bottom of the pan by swirling pan around by it's handle.
Add garlic and let cook for about a minute until fragrant.
Add chopped artichoke hearts and cook for 1-2 minutes.
Add chicken and mix well cooking for 1-2 minutes.
Salt and pepper to taste (not included in nutrition)
Add sun dried tomatoes and let cook for 1-2 minutes.
Test pasta for tenderness when done drain and add to chicken mixture.
Mix in Sun-Dried Tomato Pesto.
Remove from heat.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GETTINFIT4MEH.