Tomato-Chicken Pasta

Photography: Randy Mayor; Styling: Jan Gautro

Cream gives the sauce a rich, silky finish.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 426
  • Calories from fat: 21%
  • Fat: 10.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 37g
  • Carbohydrate: 40.2g
  • Fiber: 3.1g
  • Cholesterol: 129mg
  • Iron: 3.7mg
  • Sodium: 537mg
  • Calcium: 133mg

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Chicken Pasta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy