Twelve Minute Pasta Toss with rotini pasta with cooked boneless, skinless chicken breasts seasoned Italian style.
16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1-1/4 teaspoons Grated Parmesan
1-1/4 teaspoon salt
1-1/4 teaspoon garlic powder
1-1/4 teaspoon dried basil
1 pound dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese
Cook and drain pasta as directed.
While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.
Recipe makes 5 servings.
Serving size: 1 serving
Calories: 585; Total Fat: 16g; Cholesterol: 59mg; Sodium: 752mg; Carbohydrates: 73g; Fiber: 5g; Protein: 38g
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