I follow lots of wonderful food bloggers via Facebook, and a few weeks ago I decided to make the Sun-dried Tomato Chicken Pasta posted by Becky of the Two Bite Club. The recipe seemed like it would be right up my alley – quick, easy, ingredients on hand, and full of flavor. All I can say is that it didn’t disappoint – it was a snap to put together, and my husband Robert and I both loved it. He keeps asking me to make it again! Since Robert and I are on Weight Watchers (I am at goal, he has a few more pounds to go), I adapted the recipe a bit, mainly to switch out the heavy cream. In its place I used evaporated skim milk and a bit of Parmesan cheese and chopped green onions. I also used whole grain pasta. Check out the original recipe (and original photo, which is better than mine!) here on the Two Bite Club’s blog.   Enjoy!

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Sun-dried Tomato Chicken Pasta

  • Yield: 4 1x

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 boneless, skinless chicken breast halves, chopped into 1/2-inch pieces
  • 1 tablespoon butter
  • 1 heaping teaspoon chopped garlic
  • 1/2 cup oil-packed sun dried tomatoes, drained and chopped
  • 3/4 cup chicken broth
  • 3 green onions, chopped
  • 1 cup evaporated skim milk
  • 1/4 cup Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh basil, chopped (or 2 teaspoons dried basil)
  • 2 cups cooked whole grain pasta (like fusilli or penne)

Instructions

  1. Spray a large sauté pan or skillet with olive oil spray; add the olive oil and heat over medium-high heat.
  2. Season the chicken with salt and pepper and sauté in the oil until cooked through and no longer pink. Remove the chicken from the pan and set aside.
  3. Add the butter to the pan and turn heat down to medium. When the butter has melted, add the garlic and cook for about 30 seconds.
  4. Add the sun-dried tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
  5. Add the green onions and simmer for another 5 minutes.
  6. Stir in the milk and Parmesan cheese (and basil if using dried) and continue simmering until the sauce has thickened a bit, around 5 to 6 minutes.
  7. If using fresh basil, add it to the sauce now, along with the cooked chicken, and cook just until the chicken is heated through.
  8. Serve over the cooked pasta, passing additional Parmesan cheese on the side.

 

Sundried-tomato-chicken-pasta-recipe-from-www.seasonedkitchen.com

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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Comments

  1. It looks delicious! I love sun dried tomatoes…definitely trying this! I wonder how double cream would be in place of the heavy cream…I’ve been cooking with that a lot lately!

  2. This was really delicious. I used fettuccine instead of penne although I think penne would be very good with it. It went together super easily and was well received.