8 ounces angel hair pasta
1 cup boiling water
1/2 cup dry-packed sun-dried tomatoes
2 tablespoons olive oil
1 small red onion, sliced thin
1 cup carrots, sliced thin
1 cup celery, sliced thin
1 pound cooked boneless, skinless chicken breast, cut into bite-size pieces
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 teaspoons chopped garlic
1/2 cup chicken broth
Salt and pepper to taste


1. In a small bowl, pour boiling water over sun-dried tomatoes. Let soak for 20 minutes. Drain. Cook pasta in boiling, salted water according to package directions, drain and keep warm.
2. In a large skillet over medium heat, add olive oil; add onion, carrots, and celery; cook until tender but not browned, about 8 to 10 minutes.
3. Add chicken, basil and garlic to pan. Cook, stirring, until chicken is heated through. Add drained pasta and chicken stock, simmer to heat through, about 2 minutes. Season with salt and pepper; serve immediately.

For this recipe, purchase precooked chicken at a deli or poach chicken breasts at home.

Chicken and Sun-dried Tomato Pasta
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