Pasta Chicken and Sun-Dried Tomatoes

Quick, easy, healthy and delicious!

Original recipe makes 8 servings


1 (8 ounce) package tri-colored farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 cup sun-dried tomatoes
1 zucchini, steamed and cut into chunks
1 summer squash, steamed and chopped


  1. Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
  2. Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
  3. In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.


Calories: 241 kcal
Carbohydrates: 23.9 g
Cholesterol: 34 mg
Fat: 8.3 g
Fiber: 1.9 g
Protein: 18.4 g
Sodium: 114 mg