Favorite Chicken Pasta from Light & Tasty Taste of Home

There are some dishes that just feel like a warm hug on a plate, and this chicken pasta is undeniably one of them. I remember first stumbling upon this recipe in an old issue of Taste of Home’s Light and Tasty magazine years ago. It was one of those chilly, late autumn evenings when the wind howled outside, and all I craved was something comforting yet quick. This pasta delivered exactly that – a symphony of flavors that came together in what felt like mere minutes, proving that delicious, satisfying meals don’t need to be complicated or time-consuming. It quickly became a weeknight staple, a testament to its simplicity and incredible flavor.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Contains Chicken, Dairy, and Gluten

Ingredients

This recipe is a beautiful example of how a few well-chosen ingredients can transform simple pantry staples into something truly special. The vibrant sun-dried tomatoes, the subtle punch of garlic and shallot, and the creamy, pesto-infused sauce all work in perfect harmony with the tender chicken and al dente pasta.

• 1 ¼ cups uncooked bow tie pasta
• ½ cup boiling water
• ¼ cup chopped sun-dried tomato (ensure it’s not packed in oil for the best flavor infusion)
• 1 teaspoon chopped shallot
• 1 garlic clove, minced
• 2 teaspoons olive oil
• ¼ cup white wine or ¼ cup reduced-sodium chicken broth (a fantastic alternative if you prefer not to use wine)
• 2 tablespoons sliced ripe olives
• 1 tablespoon prepared pesto sauce
• ⅛ teaspoon pepper
• 1 ½ teaspoons all-purpose flour
• ½ cup fat-free half-and-half
• 1 (6-ounce) package ready-to-serve grilled chicken breast strips
• 1 tablespoon shredded Parmesan cheese
• 2 teaspoons pine nuts, toasted

Equipment Needed

While this recipe is straightforward, having a few key pieces of equipment will make the process even smoother:

• A medium saucepan for cooking the pasta.
• A small bowl for rehydrating the sun-dried tomatoes.
• A large skillet for sautéing the aromatics and building the sauce.
• Measuring cups and spoons.
• A colander for draining the pasta.

Instructions

The beauty of this dish lies in its streamlined process. While the pasta is cooking, the flavorful sauce comes together, meaning you’re just minutes away from a delicious meal.

1. Begin by cooking the pasta according to the package directions. Aim for al dente, as it will continue to cook slightly when combined with the sauce.
2. While the pasta is cooking, prepare the sun-dried tomatoes. In a small bowl, combine the boiling water and chopped sun-dried tomato. Cover the bowl and let stand for 5 minutes. This step allows the tomatoes to soften and release their concentrated flavor.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic clove. Cook and stir for approximately 2 minutes, until the shallot is softened and the garlic is fragrant. Be careful not to burn the garlic.
4. Stir in the white wine (or reduced-sodium chicken broth), sliced ripe olives, prepared pesto sauce, and pepper. Cook for 1 minute longer, allowing the flavors to meld.
5. In a separate small bowl, whisk together the all-purpose flour and fat-free half-and-half until the mixture is smooth. This step is crucial to prevent lumps in your sauce.
6. Pour the flour and half-and-half mixture into the skillet with the shallot and olive mixture. Bring the sauce to a boil, then cook and stir for 1 to 2 minutes, or until the sauce has thickened to your desired consistency.
7. Drain the cooked pasta and the rehydrated sun-dried tomatoes.
8. Add the drained pasta and tomatoes to the shallot and sauce mixture in the skillet.
9. Stir in the ready-to-serve grilled chicken breast strips. Heat through for a couple of minutes, ensuring the chicken is warm and the pasta is well coated in the sauce.
10. Just before serving, sprinkle the pasta with the shredded Parmesan cheese and the toasted pine nuts. This adds a delightful salty, nutty finish.

Expert Tips & Tricks

To elevate this already fantastic dish, consider these professional insights:

• Pasta Perfection: For the best texture, don’t overcook your pasta. It should still have a slight bite. The residual heat in the sauce will continue to cook it.
• Toasting Pine Nuts: To toast pine nuts, place them in a dry skillet over medium-low heat. Stir frequently until they are golden brown and fragrant. This takes only a few minutes, so watch them closely as they can burn quickly.
• Pesto Power: If you have homemade pesto, now is the time to shine! However, good quality store-bought pesto will also work beautifully.
• Sun-Dried Tomato Intensity: The soaking step is key to softening the sun-dried tomatoes. If you’re in a real pinch for time, you could use oil-packed sun-dried tomatoes, but drain them thoroughly and consider reducing the added olive oil in the recipe slightly.
• Sauce Consistency: If your sauce is too thick, you can always thin it out with a splash more fat-free half-and-half or a little reserved pasta water. If it’s too thin, let it simmer a bit longer, stirring constantly.

Serving & Storage Suggestions

This Favorite Chicken Pasta is best served immediately while hot and fresh. A generous sprinkle of freshly grated Parmesan cheese and the toasted pine nuts add a beautiful finishing touch and a delightful textural contrast. For a complete meal, pair it with a simple green salad tossed with a light vinaigrette or some crusty garlic bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might find the sauce has thickened slightly. You can gently warm it on the stovetop over low heat, adding a splash of fat-free half-and-half or water to loosen it up. Alternatively, microwave individual portions until heated through, stirring halfway for even warming.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	398.8 kcal
Calories from Fat
Total Fat	13.2 g	20%
Saturated Fat	3 g	15%
Cholesterol	97.5 mg	32%
Sodium	400.9 mg	16%
Total Carbohydrate	30.2 g	10%
Dietary Fiber	2.1 g	8%
Sugars	6.5 g	25%
Protein	34.1 g	68%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderfully balanced as is, here are a few ideas to customize it to your liking:

• Vegetarian Option: Omit the chicken and add a cup of sautéed mushrooms or a can of drained white beans for a hearty vegetarian twist.
• Spice It Up: Add a pinch of red pepper flakes along with the garlic and shallot for a subtle kick.
• Herb Garden: Feel free to stir in some fresh spinach or chopped fresh basil at the end for an extra burst of freshness.
• Different Pasta Shapes: While bow ties are charming, other small pasta shapes like rotini, penne, or farfalle would also work well. Just ensure they are cooked to al dente.
• Creamier Sauce: For a richer sauce, you could substitute the fat-free half-and-half with regular half-and-half or even a touch of heavy cream.

FAQs

Q: Can I use dried sun-dried tomatoes instead of rehydrated ones?
A: Yes, but you will need to soak them in hot water for at least 15-20 minutes to soften them before chopping and adding them to the sauce.

Q: What’s the best way to ensure the sauce doesn’t have lumps?
A: Thoroughly whisking the all-purpose flour with the fat-free half-and-half until completely smooth before adding it to the skillet is the key to a lump-free sauce.

Q: Can I make this recipe ahead of time?
A: While it’s best enjoyed fresh, you can prepare the sauce base and cook the pasta separately a day in advance. Store them in the refrigerator and combine and reheat gently on the stovetop just before serving, adding the chicken and toppings.

Q: What if I don’t have white wine?
A: Reduced-sodium chicken broth is an excellent substitute and will still provide a delicious savory base for the sauce.

Q: How can I make this dish healthier?
A: You can swap the fat-free half-and-half for unsweetened almond milk or soy milk for a lighter sauce, though the texture will be slightly different. Load it up with extra vegetables like broccoli florets or cherry tomatoes.

Final Thoughts

This Favorite Chicken Pasta is a testament to the fact that delicious, wholesome meals don’t require elaborate techniques or hours in the kitchen. It’s the kind of dish that brings people together, offering comfort and flavor in every bite. I encourage you to give it a try on your next busy weeknight, or anytime you crave a satisfying meal that’s both quick and incredibly rewarding. It’s a recipe I’m sure will earn a permanent spot in your culinary repertoire, just as it has in mine. Enjoy!