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Pasta with Chicken, Broccoli and Sun-Dried Tomatoes Recipe

Looking for an easy Pasta with Chicken, Broccoli and Sun-Dried Tomatoes recipe? Learn how to make Pasta with Chicken, Broccoli and Sun-Dried Tomatoes using healthy ingredients.


Submitted by solmar04

Makes 6 servings



Slightly modified version of an America's Test Kitchen Recipe

Recipe Ingredients for Pasta with Chicken, Broccoli and Sun-Dried Tomatoes

2 tablespoon Olive Oil
1 lb. chicken breasts, boned and skinned
1 onion, chopped
6 cloves garlic
2/3 tsp dried thyme
2 teaspoons flour
1 cup dry white wine
2 cups chicken broth
6 cups broccoli florets 1 inch pieces
1/2 lb. penne
2 ounces Asiago Cheese grated or Sargento Reduced Fat 4 Cheese Italian Shredded Cheese
1 cup oil-packed sun-dried tomatoes , drained
1 tablespoon parsley, minced

Recipe Directions for Pasta with Chicken, Broccoli and Sun-Dried Tomatoes

  1. Bring 4 quarts water to rolling boil, covered, in stockpot.

  2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

  3. Return skillet to high heat and add 1 tablespoon oil; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

  4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

  5. Stir in cheese, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency.

  6. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Categories

Main Dish

Nutrition Facts
Serving Size 359.0g
Amount Per Serving
Calories
439
Calories from Fat
142
% Daily Value*
Total Fat
15.8g
24%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
100mg
33%
Sodium
475mg
20%
Potassium
921mg
26%
Total Carbohydrates
33.9g
11%
Dietary Fiber
1.5g
6%
Sugars
1.4g
Protein
34.0g
Vitamin A 52% Vitamin C 147%
Calcium 15% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in niacin
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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