Twelve Minute Pasta Toss

Twelve Minute Pasta Toss

162 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
Recipe by  Cindy

“This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave reviews! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
  3. Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.

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Reviews (162)

Rate This Recipe
MARIEM
59

MARIEM

Wow! After reading all of the reviews, I decided to "marinate" my chicken in 1 tbl of oil infused with italian spices & 1 tbl balsamic vinegar. That's how I always do my chicken! I used 2 tlb of the oil from the sundried and 1 tbl plain olive oil to sautee the garlic. I made 1/2 c chicken broth and poured a bit at a time in the pasta to keep moist. To the chicken I added crushed red and sliced artichoke hearts. This tasted exactly like a dish I get at a local Italian Restaurant! Just awesome.

Amy37
40

Amy37

A wonderful, easy standard in our rotation of meals. Don't change the ingredients, but I do have a few tips for easy prep: I double this, and put the chicken, sun-dried tomatoes and SDT oil, and all remaining ingredients (except parm and noodles) into 2 large zip lock bags. I throw 1 bag in the fridge until I'm ready to cook it in the evening, and the other bag goes into the freezer. When I go to make this meal again in the future, I pull out the frozen bag and thaw it which also marinates the meat a the same time. I heat a pan, dump it in, and it's done even before the noodles!!

JAN3
31

JAN3

Very tasty and quick recipe. I put the chicken,oil from the sun-dried tomatoes, and herbs into a large zip lock bag a marinated it in the refrigerator for an hour before cooking. I also added some red pepper flakes to spice it up. I made the Garden Herb Loaf from this site to serve with it. Between the colorful pasta and the pretty herb bread that was a quick braided loaf, it was a beautiful presentation. Thanks Cindy.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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