Mix 1st 10 ingredients together to make a marinade for the chicken. Pour over chicken in a shallow baking dish and marinate for 2-3 hours.
After marinating, preheat oven to 350 deg F. Tilt baking dish over and pour excess marinade into a small saucepan and set aside on the stove. This will later be cooked further to make your sauce for the dish.
Bake chicken in oven for 30-35 minutes or until juices are running clear. Watch chicken carefully, so as to not overcook and dry out. They should be nice and juicy. (Time will vary depending on the thickness of your chicken breasts). Once you think they are almost done, turn oven off bake setting and switch to broil for 3-5 minutes to get a slight caramelization on them. Remove from oven and let chicken rest for a couple minutes.
While chicken is resting, bring a large pot of water to a boil and cook pasta until al dente. Drain and set aside. Once rested, cut chicken into bite sized pieces.
While pasta is cooking, bring reserved marinade in the small saucepan to a boil to make a sauce. Then reduce heat to a simmer and let simmer for 8-10 minutes while stirring often. Towards the end of the cooking time, add 1 more TBS of granulated sugar to the sauce.
Toss chicken, pasta, sun-dried tomatoes, olives and sauce together. Sprinkle with parmesan cheese and serve.
If watching your salt intake, omit the salt from the marinade, as the parmesan at the end will add salt to the dish as well.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4|
|Calories from Fat: 178 (36%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 138.3mg||43 %|
|Sodium 924.8mg||32 %|
|Potassium 1478.3mg||39 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 15g|
|Protein 59.2g||85 %|
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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: 490
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