Tuscan Chicken Pasta with Intermountain Healthcare

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. 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.

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

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