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.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
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)
Instructions
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.
Drain the tomatoes but reserve the broth.
Finely chop tomatoes.
Prepare the pasta according to the package directions.
Place the chicken, ½ cup broth, wine, oil, salt, and pepper in a saucepan and heat gently until hot.
When the pasta is done, drain and toss it with the chicken mixture, tomatoes, and basil.
Serve with chopped olives and/or dairy-free Parmesan, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-sun-dried-tomato-pasta