Sun-Dried Tomato Pasta with Chicken and Fresh Basil
Prep time
Cook time
Total time
This recipe is adapted from Mrs. Green's Natural Markets.
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
  • 1 cup low-sodium chicken broth
  • 1½ ounces sun dried tomatoes (not packed in oil, about 16)
  • 2 cups cooked chicken, cut into bite-size pieces
  • 2 tablespoons white wine
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 8 ounces dry pasta (whole grain or gluten-free, if needed)
  • 1 tablespoon minced fresh basil or parsley
  • Chopped olives, for garnish (optional)
  • Dairy-free Parmesan, for garnish (optional)
  1. Combine the broth and tomatoes in a small saucepan over medium heat. Heat until hot, but not boiling. Remove from the heat and let stand for 5 minutes.
  2. Drain the tomatoes but reserve the broth.
  3. Finely chop tomatoes.
  4. Prepare the pasta according to the package directions.
  5. Place the chicken, ½ cup broth, wine, oil, salt, and pepper in a saucepan and heat gently until hot.
  6. When the pasta is done, drain and toss it with the chicken mixture, tomatoes, and basil.
  7. Serve with chopped olives and/or dairy-free Parmesan, if desired.
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