Sun-dried Tomato Pasta
Farfalle pasta tossed in a cheesy cream-based sauce infused with garlic and butter, mixed with sun-dried tomatoes and baked chicken with Italian herbs.
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Servings: 3 servings
Calories: 722kcal
Ingredients
Chicken
- 1 boneless skinless chicken breast 1/2 - 3/4 pounds
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tbsp olive oil
Pasta
- 8 oz farfalle pasta
- 1 tbsp olive oil
- 1/2 tsp salt
White Sauce
- 2 tbsp butter
- 1 tbsp flour
- 5-6 cloves fresh garlic
- 1/2 tsp salt
- 2 cups 2% milk
- 4-5 oz sun-dried tomatoes in olive oil
- 1/2-1 cup mozzarella shredded
Garnish
- 1/4 cup parmesan cheese grated
Instructions
Chicken
- Preheat oven to 375℉. Rub 1/2 tbsp olive oil, oregano, basil, garlic powder and 1/2 tsp salt onto both sides of defrosted chicken breast.
- Bake chicken for 25-30 minutes, or until internal temperature reaches 165℉. Once chicken is cooked, slice chicken into strips.
Pasta
- While waiting for chicken to bake in the oven, boil 3 qt of water using a saucepan and once the water boils, add in pasta. Add 1/2 tsp of salt and 1/2 tbsp of olive oil into boiling water.
- After 9-10 minutes, or a minute less than what the package direction calls for, remove pot from heat and drain pasta. Add another 1/2 tbsp olive oil to the pasta and toss to prevent pasta from sticking together. Set aside.
White sauce
- Minced 4-5 cloves of garlic. Warm a large skillet on medium heat, then melt butter on skillet. Once butter is melted, add flour, salt and minced garlic. Stir for 30-60 seconds. Avoid burning garlic.
- Add milk onto skillet. Keep stirring to remove clumps. When it boils, continue stirring for another minute. Liquid should thicken slightly. Then remove from heat.
- Add 1/2 cup of shredded mozzarella onto skillet, then stir to combine. Sauce should thicken further. Add additional mozzarella if desired, however note that sauce will continue to thicken as it sits.
Combine!
- Drain olive oil from bottled sun-dried tomatoes. Add baked chicken strips, cooked pasta and drained sun-dried tomatoes to sauce. Heat saucepan under medium heat, combine and stir for another 1-2 minutes. Remove from heat.
- Garnish with parmesan cheese and fresh basil (optional). Serve and enjoy!
Notes
Tip: Baking the chicken, boiling the pasta and making the sauce can happen concurrently. Doing so will save lots of time!
Nutrition
Calories: 722kcal | Carbohydrates: 78g | Protein: 33g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 1698mg | Potassium: 1192mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1095IU | Vitamin C: 41mg | Calcium: 445mg | Iron: 3mg
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