Try this Creamy pasta with chicken and sun dried tomatoes recipe, or contribute your own.
Suggest a better descriptionDirections:
Season chicken thighs with garlic powder and pepper.
Boil preferred pasta,
Melt 2 tablespoons butter in a med sauce pan over medium high heat.
Add chicken and sear both sides until golden brown, about 8 minutes per side, reverse and cover for an additional 10-12 mins; after cooked, remove and let rest.
Melt remaining 2 tablespoons of butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Cut/cube chicken and return to the panama sauce. Pure over cooked pasta, garnished with basil, if desired and serve.
Give a good coating of fresh ground parmesan cheese.
Cut or chop the chicken to mirror the shape of the pasta, if you use bow-tie cut the chicken in small cubes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 672 | ||
Calories from Fat: 306 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 233.2mg | 72 % | |
Sodium 201.2mg | 7 % | |
Potassium 662.9mg | 17 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 32.2g | ||
Protein 55.8g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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