Tuscan Chicken Pasta with Intermountain Healthcare


Save Story
Leer en español

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 Information in the story may be outdated or superseded by additional information.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.

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

Most recent Your Life - Your Health stories

Related topics

Your Life - Your Health
Intermountain Healthcare

    STAY IN THE KNOW

    Get informative articles and interesting stories delivered to your inbox weekly. Subscribe to the KSL.com Trending 5.
    By subscribing, you acknowledge and agree to KSL.com's Terms of Use and Privacy Policy.

    KSL Weather Forecast