Monday, April 12, 2010

Quick and Easy Chicken Pasta Toss

Serves 6-8
Prep Time: 20 minutes

This is a recipe that came on the lid of the sundried tomatoes years ago and I tweaked it a little and use it often…especially if I am low on time and low on imagination and energy. Plus it is a healthy, easy to make, and yummola pasta toss. This makes a great dinner to bring to anyone as it is healthy, tasty, and combines a lot of food groups into one meal. And as you will see from the last picture, rarely are their leftovers. But by chance you might have some leftovers, it makes for great lunch or dinner the next day or two.

As you can see from the picture….I forgot to take a picture of the ingredients until after I started cooking so the chicken, and Parmesan cheese is missing....oops! One thing to know is that this recipe is flexible and you can use what you have on hand (almost).


  • 1 lb Farfalle (bowtie) pasta (but I have been known to use whatever is on hand including cheese tortellini)
  • 2 chicken breasts- cooked and cut into strips or chunks
  • 2TB olive oil (preferably from the sundried tomato jar)
  • Sundried tomato (Costco sells a big jar that is perfect to have on hand)
  • Parmesan cheese
  • Broccoli – cut into bite sized florets (or whatever green veggie you have….I have used asparagus, sugar snap peas or a combo)
  • Pesto sauce (once again Costco sells a great one that I just keep in the freezer and then use what I need)

Okay, are you ready….are you sure….here we go:

  1. Boil the water and start cooking the pasta al dente.
  2. Cook the chicken either (1) whole and cut later or (2) cut first for quicker cooking. (I have been known to do both of these methods depending on the time I have - cutting it up ahead of time cuts down on time - just make sure not to overcook and dry the pieces out. Heat up a skillet, dribble a little olive oil and throw your pieces in until the pink is all gone and the chicken is cooked through)
  3. About 3 minutes BEFORE the pasta is done throw in your veggies. Yes, put your veggies into the boiling pasta and let them all cook together until the veggie is tender al dente.
  4. Cut up chicken into bite size strips or chunks (if not done previously)
  5. Strain pasta and veggies and put into bowl with olive oil, pesto sauce, sundried tomatoes, chicken, and Parmesan cheese.
  6. Toss and enjoy!

Serve with a side salad, and bread if you want….


- Heather Miller

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