Farfalle with Chicken and Sun-Dried Tomatoes

Farfalle with Chicken and Sun-Dried TomatoesRecipe
Oxmoor House
If you have leftover chicken, put it to use in this pasta recipe. Feel free to add anything you have that sounds good to you.


Serves 8 (serving size: about 1 cup)
Total time: 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 230
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 1.6 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 17.4 g
Carbohydrate 25.7 g
Fiber 1.9 g
Cholesterol 33 mg
Iron 1.6 mg
Sodium 209 mg
Calcium 59 mg


8 ounces uncooked farfalle (bow tie pasta)
2 tablespoons oil from sun-dried tomatoes packed in oil
1 3/4 cups vertically sliced onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 cups shredded rotisserie chicken breast
1/3 cup sun-dried tomatoes, diced
1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
1/4 cup coarsely chopped fresh basil leaves


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large nonstick skillet over medium heat. Add sun-dried tomato oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; sauté 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook 2 minutes or until thoroughly heated, stirring frequently. Add cheese and basil; toss gently.

Kids Can Help: Teaching kids how to gather all their ingredients together before cooking is a great way to set good habits. They can collect everything while you start the pasta water.


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