Chicken Pappardelle with Sundried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 381.9
  • Total Fat: 14.0 g
  • Cholesterol: 77.9 mg
  • Sodium: 300.3 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 23.6 g

View full nutritional breakdown of Chicken Pappardelle with Sundried Tomatoes calories by ingredient
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Number of Servings: 5


    8 oz. uncooked pasta (pappardelle or fettuccine)
    2-3 slices bacon, diced
    2/3 oz. sundried tomatoes in oil, drained and minced
    2 cups cooked light meat chicken, cubed shredded, or sliced
    3 garlic cloves, minced
    1/2 tsp crushed red pepper flakes
    1/2 cup dry white wine
    1 cup fat-free, reduced-sodium chicken broth
    1/2 cup heavy whipping cream


Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.

Saute bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon browns, about 3 minutes. Add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, about 1 minute.

Deglaze with wine, scraping bottom of skillet to loosen browned bits. Stir in broth, cream, and pasta, and bring to a simmer. Cook until sauce thickens slightly, about 3 minutes. Season with salt and pepper.

Number of Servings: 5

Recipe submitted by SparkPeople user MSMINDYLEE.

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