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Chicken Sun-dried Tomato Pasta

Chicken Sun-dried Tomato Pasta Recipe

Although I have never been on a diet to lose weight, I mostly have a light dinner. I really don’t like too much fat dishes or heavy meals. In fact, they may trigger many dangerous diseases like high blood pressure, CAD, obesity…Chicken Sun-dried Tomato Pasta is a healthy recipe, which is easy to cook and turn into another variation up to your option. That recipe is also ideal for people watching their weight or fat intake.

Chicken Sun-dried Tomato Pasta

Ingredients: (Serves 4-6)
– 115 gram sun-dried tomato (not packed in oil)
– 350 gram skinless, boneless chicken breasts, diced (or sliced)
– 40 gram fresh basil, plus leaves to garnish
– 300 gram dried pasta
– 1 spray vegetable oil spray
– 2 garlic cloves
– 1 tsp salt
–  ½ tsp pepper
– 1 tbsp olive oil
– Put the tomatoes in a small bowl and cover with boiling water. Leave to soak for about 20 minutes until soft, then drain, discarding the soaking liquid.
– Season the chicken with ½ teaspoon of the salt and the pepper. Coat a large, non-stick frying pan with the vegetable oil spray and heat over a medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes or until it is cooked through and just beginning to color. Set aside.
– Place the rehydrated tomatoes in a food processor along with the garlic and basil and process to a paste. Add the oil and the remaining salt and continue to process until smooth.
– Cook the pasta according to the instruction on the packet. Just before draining, scoop out and reserve about 125 ml of the cooking water. Drain the pasta.
– Toss the hot pasta with the sun-dried tomato pesto, chicken and as much of the pasta cooking water as needed to make a sauce to coat the pasta. Garnish with basil leaves and serve immediately.
 Tip: Sprinkle paprika or chilli sauce, if liked.

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