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Favorite Chicken Pasta

“This dish was a favorite of mine at a local restaurant, but when I saw the recipe, I knew it was too rich for my family's diet,” writes Lynn Skilsky of Oro Valley, Arizona. “I made some healthy changes, and now it's one of my favorites.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1-1/4 cups uncooked bow tie pasta
  • 1/2 cup boiling water
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 1 teaspoon chopped shallot
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon prepared pesto
  • 1/8 teaspoon pepper
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup fat-free half-and-half
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons pine nuts, toasted

Directions

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
  • In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
  • Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts.

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Reviews

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Average Rating:
  • ToniaSteinberger
    Mar 31, 2012

    Really good dish. I am not a huge fan of basil, so I used Sun-dried tomato pesto. Excellent! I have also substituted the chicken with left over steak or shrimp.

  • jengel1
    Oct 26, 2011

    One of my favorites too! I may add extra pesto next time for more of the pesto flavor.

  • danachalfin
    Nov 9, 2009

    Love this recipe. I make it usually twice a month. My family does not care for sun-dried tomatoes, so we omit them. Yummy!!

  • mjlouk
    Apr 5, 2009

    No comment left