How To Make Creamy Pasta with Chicken and Tomatoes
Cook up a hearty creamy pasta for dinner tonight! It’s loaded with tasteful chicken and fresh sun-dried tomatoes for a belly-filling meal.
Serves:
Ingredients
For Pasta:
- 12ozwhole wheat pasta,like farfalle
- 2chicken breasts,cooked, cut into bite-sized pieces
- 6ozsun-dried tomatoes,1 jar, drained and chopped
- ⅓cupfresh basil,chopped or julienned, loosely-packed
- creamy garlic sauce
- red pepper flakes,crushed, extra Parmesan, toasted pine nuts, optional toppings
For Creamy Sauce:
- 1tbspbutter,or olive oil
- 5garlic cloves,pressed or minced
- 3tbspflour
- 2cupsAlmond Breeze Original Unsweetened Almond milk
- ½cupParmesan cheese,freshly-grated
- ½tspsalt
- ¼tspblack pepper
Instructions
Pasta:
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Cook the pasta in a large stockpot of generously-salted water according to package instructions. Drain and set aside.
Creamy Sauce:
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While the pasta is cooking, heat the olive oil in a large sauté pan over medium-high heat.
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Add the garlic, then sauté for 1 to 2 minutes, stirring occasionally, until fragrant.
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Stir in the flour, then sauté for an additional minute, stirring occasionally.
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Slowly add in the almond milk, whisking to combine until smooth.
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Continue cooking until the mixture reaches a simmer and thickens.
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Stir in the Parmesan cheese, salt and pepper until the cheese is melted.
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Reduce the heat to low until the pasta reaches al dente.
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Toss the pasta and sauce together with the chopped chicken breasts, sun-dried tomatoes and half of the fresh basil until evenly combined.
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Serve garnished with the remaining fresh basil, red pepper flakes, and other toppings, and enjoy!
Nutrition
- Calories: 701.12kcal
- Fat: 19.60g
- Saturated Fat: 8.03g
- Trans Fat: 0.21g
- Monounsaturated Fat: 9.33g
- Polyunsaturated Fat: 4.27g
- Carbohydrates: 95.75g
- Fiber: 6.26g
- Sugar: 16.21g
- Protein: 44.96g
- Cholesterol: 75.95mg
- Sodium: 799.76mg
- Calcium: 561.90mg
- Potassium: 1964.03mg
- Iron: 8.40mg
- Vitamin A: 107.68µg
- Vitamin C: 18.55mg
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