Chicken Pappardelle with Sundried Tomatoes
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
Number of Servings: 5
Ingredients
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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
Directions
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.
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.
Member Ratings For This Recipe
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