Estimated read time: Less than a minute
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Tuscan Chicken Pasta
Yield: 5 Servings
Ingredients:
5 each 4oz Chicken Breast, Boneless, Skinless
2-1/2 tsp. Olive Oil
2-1/2 tsp. Pine Nuts, Shelled
1 cup Sundried Tomatoes, Julienne
1-1/4 tsp. Fresh Garlic, Diced
2 tbsp. Basil Pesto Sauce
2-1/2 cups Broccoli Florets, Frozen
5 cups Cooked Bow Tie Pasta (per pkg. directions, omitting salt)
3/4 cup Chicken Broth
2 tbsp. Fresh Basil, Thinly Sliced
2 tbsp. Parmesan Cheese, Shredded
2-1/2 tsp. Fresh Oregano, Chopped
Preparations:
1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
2. Bake for 13 minutes, or until an internal temperature of 165F is reached. Slice on a bias.
3. Heat the olive oil in a sauté pan over medium heat, add the pine nuts, sundried tomatoes, pesto and garlic; sauté.
4. Add the broccoli, cooked pasta, chicken broth and fresh basil; cook for two minutes to reduce down liquid.
Plate Assembly:
Divide pasta mixture equally between the plates, place 1 sliced chicken breast on each plate of pasta; garnish with parmesan cheese and fresh oregano.
469 Calories/ 698 mg Sodium/ 28.0% Cal/Fat
