Name: Tuscan Sun-dried Tomato Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound chicken breast, cut into 1-inch pieces; 1 tablespoon olive oil; 1 cup store-bought sun-dried tomato pesto; 4 cups spinach, roughly chopped; 8 ounces rigatoni pasta; 2 cups bell pepper, diced; 1/2 cup sun-dried tomatoes, chopped; Salt and pepper, as needed; Parmesan cheese, for garnish; 2 cups zucchini, diced; Fresh basil leaves, for garnish

Chicken Pasta

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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.

Milk

Tree Nuts

Wheat

Poultry

gram

chicken breast

Oils

milliliter

olive oil

Pasta Sauces

tomato pesto

Fresh Vegetables

spinach

Pastas & Noodles

rigatoni

bell pepper

Canned Vegetables

sun dried tomato

Seasonings

Salt & Pepper

Cheese

parmesan cheese

zucchini

fresh basil

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Cholesterol

Folic Acid (B9)

Vitamins

Trans fatty acids

Selenium

Minerals

Vitamin C

Vitamin K

Vitamin E

Lactose

Carbohydrates

Water

Calories

Protein

Magnesium

Phosphorus

Potassium

Niacin (B3)

Pantothenic acid (B5)

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Sodium

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

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Creamy Pesto Chicken Pasta

Tuscan Sun-dried Tomato Chicken Pasta

Meat & Seafood

Baking Goods

Pasta, Sauces, Grain

Produce

Dairy

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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.

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.

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.

Add the cooked pasta to the pan with veggies along with the store-bought sun-dried tomato pesto.

Return the cooked chicken to the pan and toss everything together until well combined and warm.

If the pasta looks dry, add a bit of pasta cooking water to moisten it.

Serve the pasta hot, garnished with freshly grated parmesan cheese and fresh basil leaves.

Tuscan Sun-dried Tomato Chicken Pasta

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