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Weeknight Chicken and Pasta Recipe

Weeknight Chicken and Pasta Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Cook pasta according to package directions.
  • 2. 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 cup: 394 calories, 9g fat (3g saturated fat), 53mg cholesterol, 399mg sodium, 48g carbohydrate (5g sugars, 7g fiber), 28g protein.

Reviews for Weeknight Chicken and Pasta

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MY REVIEW
Helem User ID: 3356086 106037
Reviewed Mar. 30, 2013

"This is a "go to" recipe for a tasty, quick meal."

MY REVIEW
ahmom User ID: 3426126 121806
Reviewed Jan. 20, 2013

"This was ok. It was missing something and there wasn't much sauce to it.

I think doubling the sauce and perhaps adding mushrooms would make it better."

MY REVIEW
jessicahll User ID: 7088630 191581
Reviewed Jan. 15, 2013

"It has potential... I agree with Carol 39110 -- the thyme/tarragon flavor is VERY strong and there isn't much of a sauce. But it was good enough to warrant a second try."

MY REVIEW
Carol39110 User ID: 1932804 105973
Reviewed Nov. 24, 2011

"We did not care for the thyme/tarragon flavor. It needs more of a sauce."

MY REVIEW
nkname User ID: 5928511 190125
Reviewed Apr. 11, 2011

"Wonderful and quick! Could eat it all myself."

MY REVIEW
lorischlecht User ID: 1226455 108876
Reviewed Sep. 15, 2010

"This was really easy to make and tasted great. As usual, I used cooking spray instead of the oil, to lighten it up just a little more."

MY REVIEW
mjlouk User ID: 1712085 121803
Reviewed Jun. 16, 2010

"So easy and so good! I left out the red pepper b/c my DH doesn't like them, but it still tasted good! My almost 2 year old daughter loved it!"

MY REVIEW
camberc User ID: 1192727 191580
Reviewed May. 24, 2010

"Loved it! Be careful not to add the sour cream too early or it will curdle. Excellent flavor, big hit with my husband."

MY REVIEW
sandie mixa User ID: 2511964 191577
Reviewed May. 22, 2010

"It was easy to prepare and SO tasty! The right amount of seasoning. I'm definitely making it again."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.