Low Fat Chicken and Sun-Dried Tomato Pasta

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Using naturally bold flavors, like sun-dried tomatoes and olives, can offer a great substitute for dairy based pastas.  We altered this recipe from the website of Mrs. Green’s Natural Markets (located throughout the North East)

Serves: 4

Ingredients:

  • 1 cup low or reduced sodium chicken broth
  • 1 1/2 oz. Sun Dried Tomatoes (not packed in oil, about 16)
  • 2 cups cooked chicken, cut into bite-size pieces
  • 2 tablespoons white wine
  • 1 teaspoon dried basil
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked pasta of choice (works well with whole grain pastas)
  • Chopped olives

Directions:

Combine broth and tomatoes in a small sauce pan and warm gently on low heat. Take off heat and let sit 5 minutes. Drain, reserving broth. Finely chop tomatoes and set aside. Place chicken, 1/2 cup broth, wine, basil, oil, salt and pepper in saucepan and heat gently till hot. When pasta is done, drain and toss with chicken mixture and tomatoes. Sprinkle with chopped olives and serve.  Set out a bowl of vegan parmesan for topping if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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