Roast Chicken Pasta with Sundried Tomatoes
The recipe Roast Chicken Pasta with Sundried Tomatoes can be made in approximately 25 minutes. This recipe makes 4 servings with 491 calories, 35g of protein, and 24g of fat each. For $2.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a main course. 2794 people have tried and liked this recipe. This recipe from Add A Pinch requires garlic, salt, noodles, and portabella mushrooms. With a spoonacular score of 98%, this dish is outstanding. Similar recipes include Basil Pesto Chicken Pasta with Sundried Tomatoes and Broccoli, Baked Pasta Shells with Beef, Sundried Tomatoes & Spinach, and Pesto Pasta with Roast Chicken and Cherry Tomatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 cloves garlic, chopped
1 cup Monterrey Jack cheese, grated
2 cups elbow or twirl noodles
2 tablespoons olive oil
½ cup Parmesan cheese, grated
2 tablespoons fresh parsley to garnish, optional
pepper
½ cup portabella mushrooms, quartered
2 cups roast chicken
salt
¼ cup sundried tomatoes + 2 tablespoons packed oil
Equipment:
bowl
frying pan
Cooking instruction summary:
Cook elbow or twirl noodles according to package directions. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside.Drizzle olive oil into a large skillet or saute pan over medium heat. Add in garlic and mushrooms. Saute until mushrooms are just tender. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes.Add ingredients from the saute pan to bowl with pasta. Toss to combine.Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.
Step by step:
1. Cook elbow or twirl noodles according to package directions.
2. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside.
3. Drizzle olive oil into a large skillet or saute pan over medium heat.
4. Add in garlic and mushrooms.
5. Saute until mushrooms are just tender.
6. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes.
7. Add ingredients from the saute pan to bowl with pasta. Toss to combine.
8. Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.
Nutrition Information:
covered percent of daily need
