Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Real Family Food

Nutrition Facts

230 calories; calories from fat 0%; fat 6.5g; saturated fat 1.6g; mono fat 3.4g; poly fat 0.8g; protein 17.4g; carbohydrates 25.7g; fiber 1.9g; cholesterol 33mg; iron 1.6mg; sodium 209mg; calcium 59mg.
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