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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Tomato-Chicken Pasta

Cream gives the sauce a rich, silky finish.

Cooking Light JANUARY 2003

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

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

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.

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
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Tomato-Chicken Pasta recipe

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