Supersimple Pasta With Chicken and Sun-Dried Tomatoes
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Farfalle With Chicken and Sun-Dried Tomatoes
Cook Time30 minutes
YieldServes 8
Amanda Haas
INGREDIENTS
- 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
INSTRUCTIONS
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.
Notes
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.