Sundried Tomato Chicken Pasta

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4.6 of 5 (11)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Sundried Tomato Chicken Pasta calories by ingredient

Introduction

A delicious, lighter version of one of my favorite recipes :) A delicious, lighter version of one of my favorite recipes :)

Number of Servings: 6

Ingredients

2 tablespoon margarine

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 1/4 cup chicken broth, divided

2 cups 2% milk

1 tsp basil (or 2 Tbs fresh chopped basil)

2 tsp cornstarch mixed with 1-2 Tbs. water

2 cups cubed chicken breasts (about 12 oz)

salt and pepper to taste

1 tsp olive oil

8 ounces barilla plus angel hair pasta

Directions

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.