Sun Dried Tomato Pasta
Ingredients
- 1 lb. boneless skinless chicken breasts approx. 2 large breasts, diced
- 1 Tbsp. olive oil
- ½ tsp. each dried thyme red pepper flakes, and onion powder
- 4 cloves garlic minced
- 8 oz. fusilli pasta uncooked
- 1 Tbsp. unsalted butter
- 7 oz. sun-dried tomatoes from a jar, drained
- 3 ½ cups low-sodium chicken broth
- ½ cup freshly shredded parmesan cheese
- ½ cup cream cheese
- Salt and pepper to taste
- 1/3 cup fresh basil chopped and packed
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and stir-fry for 1-2 minutes or until white and slightly browned.
- Add the minced garlic, unsalted butter, dried thyme, red pepper flakes, onion powder, and a pinch of salt to season. Stir fry for about until aromatic.
- Now add sun-dried tomatoes, broth, and pasta. Bring to a boil, then lower the heat, cover, and let it simmer for 12-15 min. or until the pasta is al dente.
- Once the pasta is cooked, add the cream cheese and freshly grated parmesan. Mix it into the pasta and let it thicken. Taste and season with salt and pepper.
- Finish by mixing in the fresh basil leaves and your pasta is ready to serve.
- Garnish with freshly grated parmesan cheese and basil leaves. Bon appetite!
Video
Nutrition
Calories: 572kcal | Carbohydrates: 61g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 440mg | Potassium: 1998mg | Fiber: 7g | Sugar: 17g | Vitamin A: 934IU | Vitamin C: 18mg | Calcium: 222mg | Iron: 6mg