Tuscan Chicken Pasta with Intermountain Healthcare

By Intermountain Healthcare | Posted - Sep. 5, 2019 at 12:12 p.m.

Yield: 5 ServingsIngredients:

  • 5 each 4oz Chicken Breast, Boneless, Skinless
  • 2½ tsp. Olive Oil
  • 2½ tsp. Pine Nuts, Shelled
  • 1 cup Sundried Tomatoes, Julienne
  • 1¼ tsp. Fresh Garlic, Diced
  • 2½ tbsp. Basil Pesto Sauce
  • 2½ cups Broccoli Florets, Frozen
  • 5 cups Cooked Bow Tie Pasta (per pkg. directions, omitting salt)
  • 1½ cups Chicken Broth
  • 2 tbsp. Fresh Basil, Thinly Sliced
  • 2 tbsp. Parmesan Cheese, Shredded
  • 2½ tsp. Fresh Oregano, Chopped
Preparations:1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
  1. Bake for 13 minutes, or until an internal temperature of 165F is reached. Slice on a bias.
  2. Heat the olive oil in a sauté pan over medium heat, add the pine nuts, sundried tomatoes, pesto and garlic; sauté.
  3. 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.

470 Calories/ 440 mg Sodium/ 28.0% Cal/Fat

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