Sun-dried Tomato Chicken Pasta

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Adapted from the Two Bite Club, this dish is a snap to put together, and one my husband Robert and I both loved it. 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.

Prep Time10

Cook Time25

Total Time35

Course: Main dish

Cuisine: Italian-Inspired

Keyword: Sun-dried Tomato Chicken Pasta

Servings:

Calories: 411kcal

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