Supersimple Pasta With Chicken and Sun-Dried Tomatoes
Farfalle With Chicken and Sun-Dried Tomatoes
Amanda Haas
Notes
If you have leftover chicken, put it to use with this pasta recipe. Feel free to add anything you have that sounds good to you.
Ingredients
- 8 ounces uncooked farfalle (bow-tie pasta)
2 tablespoons oil from sun-dried tomatoes
1 3/4 cups vertically sliced onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 cups shredded rotisserie chicken breast
1/3 cup sun-dried tomatoes, diced
1/3 cup (1.3 ounces) finely shredded fresh parmesan cheese
1/4 cup coarsely chopped fresh basil leaves
Directions
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, heat oil from sun-dried tomatoes in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; sauté 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook, stirring constantly, 2 minutes or until thoroughly heated. Add cheese and basil; toss gently.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Yield
- Serves 8
- Total Time
- 29 minutes, 59 seconds
Image Source: Photo by Jim Bathie
