Sun-Dried Tomato Chicken Pasta

Name: Sun-Dried Tomato Chicken Pasta
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tablespoons olive oil; 4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces; 4 cloves garlic, minced; 1 (12 ounce) jar roasted red peppers, drained and chopped; 1 (9 ounce) jar sun-dried tomato pesto; 1 cup heavy cream; 1 cup chopped fresh basil; 1 teaspoon cayenne pepper; 1 pound dry penne pasta

4 steps

Updated at: Sun, 09 Jun 2024 21:50:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1214.9 kcal (61%)

Total Fat60.1 g (86%)

Carbs98.7 g (38%)

Sugars10.9 g (12%)

Protein64.8 g (130%)

Sodium591.6 mg (30%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

4skinless boneless chicken breast halves

cut into 1 1/2 inch pieces

4cloves garlic

minced

1 x 12 ounceroasted red peppers

jar, drained and chopped

1 x 9 ouncesun-dried tomato pesto

1 teaspooncayenne pepper

1 pounddry penne pasta

Instructions

Step 1

Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.

Step 2

Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.

Step 3

While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.

Step 4

Spoon sauce over cooked penne.