Name: Chicken pasta with sun-dried tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat penne pasta; 6 oz boneless skinless chicken breast, cut into bite-size pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3 tbsp sun-dried tomatoes in oil, drained and chopped; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 6 1/3 cups water

Nutrition

Per serving

472 calories

Protein: 47g; 38% of calories
Carbs: 38g; 31% of calories
Fat: 17g; 31% of calories

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Heat over high heat until boiling, about 10 minutes.
Add the pasta to the boiling water and cook for 9 to 11 minutes until al dente. Reserve a splash of the pasta water, then drain the rest.
While the pasta cooks, heat a 12-inch skillet over medium-high heat with the oil. Season the chicken with the remaining salt and the black pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, flipping once halfway, until browned and cooked through. Done when opaque in the center, 165°F.
Lower the heat to medium. Add the garlic, sun-dried tomatoes, and red pepper flakes to the skillet. Cook for 1 minute until the garlic is fragrant. Stir in the cooked pasta, the reserved pasta water, and the parsley. Toss to coat everything evenly.

Nutrition

Ingredients

Instructions

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