Favorite Chicken Pasta from Light & Tasty Taste of Home

Total Time
Prep 20 mins
Cook 10 mins

A 30 minute recipe from Taste of Home's Light and Tasty Magazine. Dec/Jan 2008 issue

Ingredients Nutrition


  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
  2. In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
  3. Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  4. Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.


Most Helpful

Other than leaving out the chicken (I felt like a vegetarian pasta and the recipe looked delicious without it) and the olives (didn't realise I didnt have any), I made this as recipe (using a garlic herb stock since I wasnt using chicken.) I love the combination of pine nuts, pesto and sun-dried tomatoes, this was an excellent and quickly prepared dish. Thank you, Nicole, this was made for Alphabet tag game.

Karen Elizabeth May 21, 2012

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