Monday, April 15, 2013

Sun-Dried Tomato & Chicken Pasta

This recipe was torn out of a 2009 Hallmark magazine. It was part of their 4-Ingredient Challenge series.

 I cook the chicken using my Juicy Chicken recipe.

Sun-Dried Tomato & Chicken Pasta

In a large pot of water, cook 1 pound of bow-tie pasta (farfalle) according to package directions. Drain well and return to the pot.

Meanwhile, cook 1 lb. skinless chicken breasts. Cut into bite size pieces.

Add 1/2 jar oil-packed sun-dried tomatoes, well drained and chopped (use the whole jar if you would like more).

Add 1 16-ounce jar Classico Alfredo sauce. Stir to combine. Simmer gently for 2-3 minutes to blend the flavors and heat through. Add drained pasta and toss to coat.

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