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 Sundried Tomato Chicken Pasta recipe on the Two Bite Club’s blog. Enjoy!
Sun-dried Tomato Chicken Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces boneless skinless chicken breast halves, chopped into 1/2-inch pieces
- 1 tablespoon butter
- 1 teaspoon chopped garlic
- 1/2 cup drained and chopped, oil-packed sun dried tomatoes
- 3/4 cup chicken broth
- 3 chopped green onions
- 1 cup evaporated skim milk
- 1/4 cup Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh basil, (or 2 teaspoons dried basil)
- 2 cups whole grain pasta, like fusilli or penne
Instructions
- Spray a large sauté pan or skillet with olive oil spray; add the olive oil and heat over medium-high heat.
- 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.
- 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.
- Add the sun-dried tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- Add the green onions and simmer for another 5 minutes.
- 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.
- If using fresh basil, add it to the sauce now, along with the cooked chicken, and cook just until the chicken is heated through.
- Serve over the cooked pasta, passing additional Parmesan cheese on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Glad you liked it! I think it’s good with just about any pasta.
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!