Sundried Tomato Chicken Pasta
- Number of Servings: 6
Ingredients
2 tablespoon margarine4 cloves garlic, minced1/2 cup sun-dried tomatoes, chopped1 1/4 cup chicken broth, divided2 cups 2% milk1 tsp basil (or 2 Tbs fresh chopped basil)2 tsp cornstarch mixed with 1-2 Tbs. water2 cups cubed chicken breasts (about 12 oz)salt and pepper to taste1 tsp olive oil8 ounces barilla plus angel hair pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the milk and bring to a boil; stirring. In a small bowl, mix corn starch and water. Pour into sauce. Add basil. Simmer for 2 more minutes, until thickened.
In the meantime, cook your pasta according to the package directions.
In a large skillet over medium heat, warm oil and saute cubed chicken. Cook until chicken is no longer pink inside.
Add chicken to sauce and reheat if necessary.
Serve sauce over noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNIEKRAVITZ.
In the meantime, cook your pasta according to the package directions.
In a large skillet over medium heat, warm oil and saute cubed chicken. Cook until chicken is no longer pink inside.
Add chicken to sauce and reheat if necessary.
Serve sauce over noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNIEKRAVITZ.
Nutritional Info Amount Per Serving
- Calories: 311.7
- Total Fat: 8.6 g
- Cholesterol: 42.9 mg
- Sodium: 474.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 3.4 g
- Protein: 24.8 g
Member Reviews
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SEADANCER
A variation - I didn't have enough sun dried tomatoes, so I added some regular tomato pasta sauce. I used oil to saute the garlic & added chopped onions. A great use for leftover chicken. My husband, who doesn't like creamy sauces, loved this one. Creamy but without the calories. Great. - 5/26/09