Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil for the pasta.
  2. Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  3. Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  4. Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  5. Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  6. Drain and toss with the sun-dried tomato mixture.
  7. Divide the pasta among the serving plates and arrange the chicken on top.
  8. Sit back and enjoy your cooking now!
Most Helpful

4 5

I used spinach fettuccini when I made this for our dinner guest. Very easy to throw together and very yummy. Thanks! :)