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Pasta Chicken and Sun-Dried Tomatoes

Pasta Chicken and Sun-Dried Tomatoes

Sunflower

Sunflower

Quick, easy, healthy and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

sgunelson
37

sgunelson

2/3/2007

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.

Lora
19

Lora

4/9/2006

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!

Karen49
10

Karen49

9/27/2010

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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