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Sun-Dried Tomato and Chicken Penne Pasta

Ingredients (serves 4)

  • 12 oz. Rotisserie chicken (skin and bones removed)
  • 4 oz. sun-dried tomatoes in olive oil, drained but keep the oil
  • 2 tbsp. olive oil from the sun-dried tomatoes
  • 4 garlic cloves, minced
  • 1 small onion, minced
  • 1/2 cup evaporated skim milk or skim milk
  • 1 cup chicken or vegetable broth
  • 1 1/2 tsp. dried oregano
  • Pinch of salt
  • 1 12-14 oz. can crushed tomatoes
  • 8 oz. fresh baby spinach leaves (chopped)
  • 1/4 tsp. paprika (optional)
  • 8 oz. whole wheat pasta
  • 3 oz. grated parmesan cheese
  • Fresh basil leaves

Directions

  1. Cook pasta to al dente according to package instructions; drain and set aside.
  2. While the pasta is cooking, sauté the garlic, onion, and drained sun-dried tomatoes in a large frying pan for 1 minute using the oil you drained from the sun-dried tomatoes.  Sprinkle with a pinch of salt, oregano, and the optional paprika. Cook on medium heat while stirring for about 2 minutes or until the onions look clear.
  3. Add the milk, canned tomatoes and cooked chicken to the pan and bring the sauce to a simmer.
  4. Remove the sauce from heat. Add the pasta to the sauce and mix well. Add the chopped baby spinach and toss gently.
  5. For each serving, place 1/4th of the pasta on a plate and then top with a little freshly chopped basil and grated parmesan. Add a large piece of your favorite in-season melon or fruit to round out the meal.

Tips

  • If the sauce is too thick, add more milk.
  • This meal is a great way to use up extra cooked chicken.
  • Use any unused chicken to top a salad for lunch or make a quick soup.
  • Spice up this dish by adding a little crushed red pepper in step 3.
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