Homemade Creamy Pasta with Chicken and Sun-Dried Tomatoes
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Creamy Pasta with Chicken and Sun-Dried Tomatoes is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 12 ounces whole wheat pasta (I used farfalle, aka “bow tie” pasta)
- 2 cooked chicken breasts, cut into bite-sized pieces
- 1 (6-ounce) jar sun-dried tomatoes, drained and chopped
- 1/3 cup chopped or julienned fresh basil, loosely-packed
- creamy garlic sauce (recipe below)
- optional toppings: crushed red pepper flakes, extra Parmesan, toasted pine nuts
- 1 tablespoon butter or olive oil
- 5 cloves garlic, pressed or minced
- 3 tablespoons all-purpose flour
- 2 cups Almond Breeze original unsweetened almond milk
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Leave pasta in a large stockpot of generously-salted water according to package instructions. Tip off and keep nearby.
While the pasta water is heating, begin making your cream sauce. (See instructions below.) Once the sauce and pasta are cooked, toss them together with the chopped chicken breasts, sun-dried tomatoes and half of the fresh basil until evenly combined. Plate while it is hot, garnished with the remaining fresh basil and skippable toppings (if desired).
Warm olive oil (or butter) in a large saute pan over medium-a hot burner. Tip in garlic and saute 1-2 minutes, stirring occasionally, until fragrant. Stir in the flour, and saute for an additional minute, stirring occasionally.
Slowly add in the almond milk, whisking to combine until smooth. Continue cooking until the mixture reaches a let it bubble gently and thickens. Stir in Parmesan cheese, salt and pepper until the cheese is melted. Lower heat to low until pasta reaches al dente and you are ready to toss the sauce with the pasta.
