Chicken Pasta with Sun Dried Tomatoes

    Chicken Pasta with Sun Dried Tomatoes

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    35min


    21 people made this

    Very few ingredients but powerful flavours! You'll love this combination of chicken, sun dried tomatoes, zucchini and button squash.

    Ingredients
    Serves: 8 

    • 250g farfalle (bow tie) pasta
    • 4 skinless, boneless chicken breast halves
    • 1/4 cup (65ml) olive oil
    • 1/2 cup sun-dried tomatoes
    • 1 zucchini, steamed and cut into chunks
    • 1 button squash, steamed and chopped

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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 frypan 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 frypan 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 button squash and toss again. Finally, add cheese and serve.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    38

    This recipe was wonderful! A definite winner! I did make changes to it, though. I soaked the sun dried tomatoes in the olive oil along with 2 cloves of minced garlic and two pinches of rosemary. I chunked the chicken before cooking and added extra olive oil to saute it. After sauteing the chicken I added the tomatoes with oil, garlic, and rosemary, the zucchini and yellow squash, and a chunked red pepper. When I added the pasta to the pan I also added enough chicken consomme to coat the entire dish, heated it through, and then added grated Locatelli cheese to the top.  -  03 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    20

    This was delicious! The only issue was the recipe didn't specify the cheese! I used 1/4 cup grated parmesean and about 1 cup of mozzarella. I also used wagon wheel pasta (I didn't have any bow-tie) and the oil from the sun-dried tomatoes vs. olive oil). I added about 1/4 cup more sun-dried tomatoes since we love them. It was a wonderful, light tasting recipe. My husband loved it, leftovers were just as good as the first day, and we I will make again and again!  -  09 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    13

    This is the start of a great recipe. I would have given it a five, but I made a lot of changes. I microwaved zucchini slices, carrot slices and some fresh brocoli florets until crisp tender. I then sauted them in EVOO with 1/2 of a sweet onion cut in 2 inch slices, a red pepper in 2 inch pieces, and a few baby bella mushrooms, sliced. I added 2 minced cloves of garlic, chicken chunks that I had left over from a rotissarie chicken. I added sliced sun-dried tomatoes with a little bit of the oil they were packed in. Finally I added a couple of tablespoons of evoo to the pasta, mixed it all together and added some grated parmesan and sprinkled a small handfull of shredded mozerella. It was fabulous, restaurant quality. My family loved it. We will definitely have this again.  -  25 Sep 2010  (Review from Allrecipes USA and Canada)

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