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Farfalle w/ Chicken and Sun-Dried Tomatoes

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 1 Cup Servings

Ingredients

  • 8 Ounces Uncooked Farfalle --(Bow Tie Pasta)--
  • 2 Tbsp Oil from Sun-Dried Tomatoes packed in Oil
  • 1 3/4 Cups Vertically Sliced Onions
  • 1/4 tsp Crushed Red Pepper
  • 2 Cloves Garlic Minced
  • 8 Ounces Pre-Sliced Mushrooms
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Lemon Juice
  • 2 Cups Shredded Rotisserie Chicken
  • 1/3 Cup Sun-Dried Tomatoes, Diced
  • 1/3 Cup Grated Fresh Parmesan Cheese
  • 1/4 Cup Coarsely Chopped Fresh Basil Leaves

Instructions

  • Cook Pasta according to package directions, omitting salt and fat: drain
    (Reserve 1/2 to 3/4 cup pasta water -- dish was dry
  • While Pasta cooks, heat a large nonstick skillet over medium heat. Add Sun-Dried Tomato Oil; swirl to coat.
  • Add Onion: sauté 5 minutes or until tender.
  • Add Red Pepper and Garlic: Cook 1 minute.
  • Add Mushrooms, Salt, and Black Pepper: sauté 4 minutes.
  • Stir in Lemon Juice. Stir in Pasta, Chicken and Tomatoes.
  • Reduce heat to low: Cook 2 minutes or until thoroughly heated, stirring frequently.
  • Add Cheese and basil: toss gently.