Pasta Chicken and Sun-Dried Tomatoes recipe
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Ingredients
- 1 (8 ounce) package tri-colored farfalle (bow tie) pasta 4 skinless, boneless chicken breast halves ¼ cup olive oil ½ cup sun-dried tomatoes 1 zucchini, steamed and cut into chunks 1 summer squash, steamed and chopped
Nutrition Info
- 241.5 caloriescarbohydrate: 23.9 gcholesterol: 34.2 mgfat: 8.3 gfiber: 1.9 gprotein: 18.4 gsaturatedFat: 1.3 gservingSize: -sodium: 113.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Pasta Chicken and Sun-Dried Tomatoes
Directions
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Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.