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Weeknight Chicken and Pasta

 Weeknight Chicken and Pasta
“I came up with this dish to use up leftover chicken one night when I unexpectedly had to feed a crowd. It was such a success that I make a variation of it almost weekly." Nancy Brown - Dahinda, Illinois
4 ServingsPrep/Total Time: 25 min.


  • 2 cups uncooked whole wheat bow tie pasta
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1-1/2 cups cubed cooked chicken breast
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced chives


  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet, saute onion and red pepper in
  • oil until tender. Add garlic; cook 1 minute longer. Stir in the
  • chicken, sour cream, milk and seasonings; heat through. Drain pasta;
  • stir into skillet. Sprinkle with cheese and chives. Yield: 4
  • servings.
Nutritional Facts: 1-1/4 cups equals 394 calories,

2 of 2

Weeknight Chicken and Pasta (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 53 mg cholesterol, 399 mg sodium, 48 g carbohydrate, 7 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.