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Tuscan Sun-dried Tomato Chicken Pasta

Delight in this Tuscan Sun-dried Tomato Chicken Pasta, brimming with juicy chicken pieces and refreshing veggies enveloped in a tangy sun-dried tomato pesto. Savory parmesan and fragrant basil provide the finishing touches to this satisfying and nutritious meal, ready in just 30 minutes.
2
30 min
TOTAL TIME
792
CALORIES
$2.81
PER SERVING
Tuscan Sun-dried Tomato Chicken Pasta
Directions
PASTA
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, usually around 8-10 minutes until al dente.
PROTEIN AND VEGGIES
2
While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat. Add the diced chicken pieces and season with salt and pepper. Sauté for about 5 minutes or until the chicken is golden and cooked through. Remove the cooked chicken from the pan and set aside.
3
In the same pan, add the diced bell pepper and zucchini. Sauté for about 2 minutes until slightly softened. Next, add the chopped spinach and continue to sauté for another 2 minutes until wilted. Stir in the chopped sun-dried tomatoes.
ASSEMBLY
4
Add the cooked pasta to the pan with veggies along with the store-bought sun-dried tomato pesto.
5
Return the cooked chicken to the pan and toss everything together until well combined and warm.
6
If the pasta looks dry, add a bit of pasta cooking water to moisten it.
TOPPINGS
7
Serve the pasta hot, garnished with freshly grated parmesan cheese and fresh basil leaves.
Health Info
Macros
63g
CARBS
41g
FAT
43g
PROTEIN
Contains these allergens
MILK
TREE NUTS
WHEAT
Frequently Asked Questions
How do I make a creamy sauce for the chicken pasta?
How much water should I use to cook the pasta?
How do I know when the pasta is done?
How do I cook the chicken for the pasta?
How do I add more vegetables to the chicken pasta?