Red, White & Green Pasta
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What You Need

  • 1½ cups of 1-inch cubes of Sara Lee® Basil Pesto Chicken Breast.
  • ½ lb farfalle pasta.
  • ¼ cup chicken broth.
  • ¼ cup pine nuts; toasted.
  • ½ cup oil-packed sun-dried tomatoes; sliced thin.
  • 3-4 large fresh basil leaves; sliced thin.
  • 3 tbsp parmesan cheese; grated.
  • To taste Salt.
  • To taste Fresh ground black pepper.

How to Make It

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente.
  3. Drain.
  4. Heat olive oil and garlic over medium-high heat in a large sauté pan.
  5. Add sun-dried tomatoes, chicken and pasta.
  6. Pour in chicken broth and heat for approximately 3 minutes.
  7. Transfer to serving bowl and toss with pine nuts, parmesan cheese and fresh basil.
  8. Season to taste with salt and pepper.
  9. Serve with parmesan cheese.
Tags: Herbs, Nuts, Pasta, Sun-dried Tomatoes

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