Favorite Chicken Pasta from Light & Tasty Taste of Home

My grandmother, bless her heart, wasn’t known for culinary innovation. Her repertoire consisted mostly of pot roasts and simple casseroles. However, one particular dish, a creamy chicken pasta she clipped from “Taste of Home,” became a surprisingly frequent request from us grandkids. I remember the excited chatter as the aroma of garlic and sun-dried tomatoes wafted from the kitchen, signaling that a comforting and surprisingly flavorful meal was on its way. Years later, recreating this recipe transports me right back to her cozy kitchen, surrounded by family and the comforting simplicity of a home-cooked meal.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• Dietary Type: N/A

Ingredients

• 1 1/4 cups uncooked bow tie pasta
• 1/2 cup boiling water
• 1/4 cup chopped sun-dried tomato (not packed in oil)
• 1 teaspoon chopped shallot
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
• 2 tablespoons sliced ripe olives
• 1 tablespoon prepared pesto sauce
• 1/8 teaspoon pepper
• 1 1/2 teaspoons all-purpose flour
• 1/2 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

• Small bowl
• Large skillet
• Measuring cups and spoons
• Colander

Instructions

1. Begin by cooking the bow tie pasta according to the package directions. Be sure to salt the water for optimal flavor.
2. While the pasta cooks, prepare the sun-dried tomatoes. In a small bowl, combine the boiling water and chopped sun-dried tomatoes. Cover the bowl and let it stand for 5 minutes to rehydrate the tomatoes. This step is crucial for softening them and releasing their flavor.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, and cook, stirring frequently, for about 2 minutes, or until the shallot becomes translucent and fragrant. Be careful not to burn the garlic.
4. Pour in the white wine (or reduced-sodium chicken broth) into the skillet, along with the sliced ripe olives, prepared pesto sauce, and pepper. Cook for 1 minute longer, stirring to combine the flavors. The alcohol in the wine will evaporate, leaving behind a rich flavor.
5. In a separate small bowl, whisk together the all-purpose flour and fat-free half-and-half until smooth, ensuring there are no lumps. This mixture will act as a thickening agent for the sauce.
6. Pour the flour and half-and-half mixture into the skillet. Bring the mixture to a boil, then reduce the heat and cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency. Don’t stop stirring, or the sauce may scorch or clump.
7. Drain the cooked pasta and the rehydrated sun-dried tomatoes. Add both to the skillet with the shallot mixture.
8. Stir in the ready-to-serve grilled chicken breast strips. Heat everything through, stirring occasionally, until the chicken is warmed and the pasta is well coated with the sauce.
9. To serve, sprinkle with the shredded parmesan cheese and toasted pine nuts. Enjoy immediately!

Expert Tips & Tricks

• For a richer flavor, use sun-dried tomatoes packed in oil. Drain them well and reduce the amount of olive oil in the recipe accordingly.
• If you don’t have shallots, you can substitute with a small amount of finely chopped red onion.
• Toasting the pine nuts enhances their nutty flavor. Toast them in a dry skillet over medium heat, stirring frequently, until golden brown. Watch them carefully, as they burn easily.
• If the sauce becomes too thick, add a splash of pasta water to thin it out.
• Feel free to add other vegetables, such as spinach or mushrooms, to the skillet for added nutrients and flavor. Sauté them along with the shallots and garlic.
• For a spicier kick, add a pinch of red pepper flakes to the skillet along with the pepper.
• If you prefer a vegetarian version, simply omit the chicken.
• Make the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply cook the pasta and heat the sauce with the chicken.

Serving & Storage Suggestions

Serve this delicious chicken pasta immediately for the best flavor and texture. It’s a perfect weeknight meal.

To store leftovers, let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

To reheat, microwave the pasta for 1-2 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Reheating in the oven is not recommended as the pasta can become dry. This dish is best consumed fresh. While freezing is possible, the texture of the pasta and sauce may be affected upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	398.8 kcal	N/A
Calories from Fat	N/A	30%
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%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta. Ensure your pesto is also gluten-free.
• Dairy-Free: Substitute the fat-free half-and-half with unsweetened almond milk or coconut milk. Omit the parmesan cheese or use a dairy-free parmesan alternative.
• Vegetarian: Omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Herby: Add fresh herbs, such as basil, parsley, or oregano, to the pasta before serving.
• Lemon Twist: Add a squeeze of fresh lemon juice to the sauce for a brighter flavor.
• Mediterranean: Add chopped artichoke hearts and feta cheese to the pasta.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can, the flavor will be different. Sun-dried tomatoes offer a concentrated sweetness and chewy texture that fresh tomatoes lack in this recipe.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and chicken just before serving.

Q: What if I don’t have white wine?
A: You can substitute with reduced-sodium chicken broth or vegetable broth. You can also add a splash of lemon juice or white wine vinegar for acidity.

Q: Can I use a different type of pasta?
A: Absolutely! Penne, rotini, or fusilli would all work well in this recipe. Adjust cooking time according to the package instructions.

Q: My sauce is too thin. How can I thicken it?
A: Make a slurry of cornstarch and water (1 tablespoon cornstarch to 2 tablespoons water) and whisk it into the sauce while it’s simmering. Cook for a minute or two until thickened.

Final Thoughts

This chicken pasta recipe is a delightful blend of flavors and textures that comes together quickly and easily. Whether you’re looking for a comforting weeknight meal or a simple dish to share with friends and family, this recipe is sure to please. I encourage you to give it a try and make it your own by experimenting with different variations and substitutions. Don’t be afraid to share your feedback and creations – I’d love to hear how you personalized this dish! Consider pairing it with a crisp side salad and a glass of your favorite white wine for a complete and satisfying meal. Happy cooking!