Pasta Chicken and Sun-Dried Tomatoes recipe

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Ingredients

1 (8 ounce) package tri-colored farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves
¼ cup olive oil
½ cup sun-dried tomatoes
1 zucchini, steamed and cut into chunks
1 summer squash, steamed and chopped

Nutrition Info

241.5 calories
carbohydrate: 23.9 g
cholesterol: 34.2 mg
fat: 8.3 g
fiber: 1.9 g
protein: 18.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 113.6 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.

  2. Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.

  3. In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.

Recipe Yield

8 servings

Recipe Note

Quick, easy, healthy and delicious!

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