Tomato-Chicken Pasta

Tomato-Chicken PastaRecipe
Photography: Randy Mayor; Styling: Jan Gautro
Cream gives the sauce a rich, silky finish.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 426
Caloriesfromfat 21 %
Fat 10.2 g
Satfat 4.1 g
Monofat 3.7 g
Polyfat 1.3 g
Protein 37 g
Carbohydrate 40.2 g
Fiber 3.1 g
Cholesterol 129 mg
Iron 3.7 mg
Sodium 537 mg
Calcium 133 mg


1 (9-ounce) package fresh fettuccine
1/4 cup boiling water
2 tablespoons sun-dried tomato sprinkles
2 teaspoons olive oil
Cooking spray
1/2 cup finely chopped shallots
1 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup dry white wine
1/3 cup whipping cream
1/2 cup chopped fresh basil, divided
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


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

While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.

While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.

Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper.