Pasta With Chicken and Sun-Dried Tomatoes

READY IN: 20mins
Recipe by Margie99

We love sun-dried tomatoes and I got this recipe off a package of them. I haven't made it yet but it sounds great. It is one of those great out of the pantry meals that I am trying to accumulate.

Top Review by Karen Elizabeth

We really enjoyed this .... I did omit the artichokes as I dont like them, and cut the chicken into bite-sized pieces, but otherwise as recipe. I used my own sun-dried tomatoes which already have herbs and garlic in them, and I used fresh parsley and basil from my garden. A really good pasta dish with lots of flavour. The only thing I would say, I would have preferred the ingredients to be listed in order of use, I found it a bit confusing to keep having to read and reread the recipe to make sure I wasnt missing anything out. The dish, however, is excellent, thank you! Made for PRMR tag game.

Ingredients Nutrition


  1. Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
  2. Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
  3. Prepare linguini according to package directions while the chicken is cooking.
  4. Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.

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