If you have leftover chicken, put it to use with this pasta recipe. Feel free to add anything you have that sounds good to you.
- 8 ounces uncooked farfalle (bow-tie pasta)
2 tablespoons oil from sun-dried tomatoes
1 3/4 cups vertically sliced onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 cups shredded rotisserie chicken breast
1/3 cup sun-dried tomatoes, diced
1/3 cup (1.3 ounces) finely shredded fresh parmesan cheese
1/4 cup coarsely chopped fresh basil leaves
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, heat oil from sun-dried tomatoes in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; sauté 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook, stirring constantly, 2 minutes or until thoroughly heated. Add cheese and basil; toss gently.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
- Pasta, Main Dishes
- North American
- Serves 8
- Total Time
- 29 minutes, 59 seconds