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Garlic Chicken Pasta
Delicious roasted tomatoes and garlic chicken pasta come together to make an unforgettable dish.
Course
Main Course, Main Dish, Pasta Main Dish
Cuisine
Italian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
marinading
1
hour
hour
Total Time
40
minutes
minutes
Servings
4
people
Calories
343
kcal
Author
Leigh Anne Wilkes
Ingredients
Olive oil
Juice of one lemon
1
C
cherry tomatoes, roasted
or use jarred sun dried tomatoes
1
tsp
dried basil
1
chicken breast
sliced
1
zucchini
sliced
1/4
C
pine nuts
2
tsp
garlic
minced
1/4
C
fresh basil
sliced (save some to garnish top of pasta)
8
oz.
penne pasta
salt and pepper
Parmesan cheese
grated for garnish
Instructions
Roasted Tomatoes:
Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
Chicken Marinade
Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
Refrigerate for at least one hour.
Grill chicken and cut up.
Grilled Zucchini:
Slice zucchini in half. Drizzle with olive oil and sprinkle with salt.
Grill until softened and it has nice grill marks. Cut into bite size pieces
Pasta:
Boil a large pot of water, add pasta and cooked to desired doneness
In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
46
g
|
Protein:
21
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
73
mg
|
Potassium:
514
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
194
IU
|
Vitamin C:
10
mg
|
Calcium:
32
mg
|
Iron:
2
mg