Sun-dried Tomato Chicken Pasta
- 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)
- 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.
© A Well-Seasoned Kitchen ®