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Chicken and Sun-Dried Tomato Pasta
Recipes
Chicken and Sun-Dried Tomato Pasta
6 servings
30 minutes total

Ingredients

  • 4 cloves garlic, finely chopped
  • ½ cup julienne-cut, sun-dried tomatoes in oil, finely chopped
  • 1 tablespoon fresh basil, coarsely chopped
  • 6 slices cooked bacon, finely chopped
  • 1 lb Deli chilled chicken tenders
  • 1 tablespoon smoked (or regular) paprika
  • ½ teaspoon crushed red pepper
  • 1 cup prediced yellow onions
  • 8 oz bowtie (farfalle) pasta
  • 1 cup half-and-half
  • 1 ½ cups shredded mozzarella cheese

Steps

    1. Bring water to boil for pasta. Chop garlic, tomatoes (reserve 2 tablespoons oil), basil, and bacon. Cut chicken into bite-size pieces; coat with paprika.
    2. Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 2 tablespoons reserved oil in pan, then add garlic and crushed red pepper; cook 1–2 minutes, stirring often, or until garlic is golden. Stir in onions, bacon, and tomatoes; cook 3–4 minutes or until onions are tender. Remove pan from heat.
    3. Cook pasta following package instructions. Reserve ½ cup pasta water; drain pasta.
    4. Return tomato mixture to heat on low. Stir half-and-half into tomato mixture; cook 2–3 minutes, stirring occasionally, or until reduced by about one-half. Add basil, cheese, pasta, and chicken; simmer 2–3 minutes, stirring often, or until mixture thickens and chicken is hot (use reserved pasta water to thin sauce, if needed). Serve.

Amount per ⅙ recipe serving: Calories 550, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 770mg, Total Carb 48g, Fiber 3g, Sugars 4g, Protein 33g, Calc 20%, Vitamin A 10%, Vitamin C 4%, Iron 10%