Pasta Chicken and Sun-Dried Tomatoes

Pasta Chicken and Sun-Dried Tomatoes

20 Reviews 2 Pics
Recipe by  Sunflower

“Quick, easy, healthy and delicious!”

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Adjust Servings

Original recipe yields 8 servings



  1. Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
  2. Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
  3. In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.

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Reviews (20)

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This recipe was wonderful! A definite winner! I did make changes to it, though. I soaked the sun dried tomatoes in the olive oil along with 2 cloves of minced garlic and two pinches of rosemary. I chunked the chicken before cooking and added extra olive oil to saute it. After sauteing the chicken I added the tomatoes with oil, garlic, and rosemary, the zucchini and yellow squash, and a chunked red pepper. When I added the pasta to the pan I also added enough chicken consomme to coat the entire dish, heated it through, and then added grated Locatelli cheese to the top.



This was delicious! The only issue was the recipe didn't specify the cheese! I used 1/4 cup grated parmesean and about 1 cup of mozzarella. I also used wagon wheel pasta (I didn't have any bow-tie) and the oil from the sun-dried tomatoes vs. olive oil). I added about 1/4 cup more sun-dried tomatoes since we love them. It was a wonderful, light tasting recipe. My husband loved it, leftovers were just as good as the first day, and we I will make again and again!



This is the start of a great recipe. I would have given it a five, but I made a lot of changes. I microwaved zucchini slices, carrot slices and some fresh brocoli florets until crisp tender. I then sauted them in EVOO with 1/2 of a sweet onion cut in 2 inch slices, a red pepper in 2 inch pieces, and a few baby bella mushrooms, sliced. I added 2 minced cloves of garlic, chicken chunks that I had left over from a rotissarie chicken. I added sliced sun-dried tomatoes with a little bit of the oil they were packed in. Finally I added a couple of tablespoons of evoo to the pasta, mixed it all together and added some grated parmesan and sprinkled a small handfull of shredded mozerella. It was fabulous, restaurant quality. My family loved it. We will definitely have this again.

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Amount Per Serving (8 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet



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Teena's Spicy Pesto Chicken and Pasta


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