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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Sun-Dried Tomato Pasta with Chicken and Herbs

    Sun-Dried Tomato Pasta with Chicken and Herbs

    0
    By Alisa Fleming on April 16, 2020 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees, Pasta

    Sun-dried tomato pasta is one of my comfort foods as the weather begins to warm up, which is why I decided to re-share this recipe. We originally posted it back in early 2006, but I have updated the instructions and options.

    Sun-Dried Tomato Pasta Recipe with Chicken and Basil - Dairy-Free, Nut-Free, Soy-Free, and Gluten-Free Optional. Also a vegan option.

    Sun-Dried Tomato Pasta for a Fresh or Pantry-Style Meal

    As is, the recipe can be made mostly from your pantry, but you can add fresh seasonal ingredients, if you have them on hand. Sauteed zucchini or summer squash are excellent additions. For a little kick of spice, I sometimes sprinkle on some crushed red pepper.

    Adding chicken turns this pasta into a full lunch or dinner. But canned chickpeas are a great substitute if you are short on fresh foods or are looking for a plant-based meal option.

    Sun-Dried Tomato Pasta Recipe with Chicken and Basil - Dairy-Free, Nut-Free, Soy-Free, and Gluten-Free Optional. Also a vegan option.

    Special Diet Notes: Sun-Dried Tomato Pasta

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free.

    For vegan sun-dried tomato pasta, swap vegan chicken or one 15-ounce can of drained and rinsed chickpeas for the chicken. You will also want to substitute vegetable broth or a no chicken vegan broth for the chicken broth.

    Sun-Dried Tomato Pasta with Chicken and Fresh Basil
     
    Print
    Prep time
    15 mins
    Cook time
    8 mins
    Total time
    23 mins
     
    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
    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.
    3.5.3229

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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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