Roast Chicken Pasta with Sundried Tomatoes

• Ready in 25m

• Serves 4

• 486 calories

• 32.36g carbs

Roast Chicken Pasta with Sundried Tomatoes takes roughly 25 minutes from beginning to end. For $2.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 487 calories, 35g of protein, and 24g of fat. This recipe serves 4. A mixture of olive oil, monterrey jack cheese, bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Add A Pinch has 2794 fans. It works well as a reasonably priced main course.

11 ingredients

1. 2 cloves garlic
2. 1 cup monterrey jack cheese
3. 2 cups twirl noodles
4. 2 tbsps olive oil
5. 1/2 cups parmesan cheese
6. 2 tbsps parsley to garnish
7. 4 servings bell pepper
8. 1/2 cups portabella mushrooms
9. 2 cups roast chicken
10. 4 servings salt
11. 1/4 cups sundried tomatoes

Instructions

1. Cook elbow or twirl noodles according to package directions.
2. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside.
3. Drizzle olive oil into a large skillet or saute pan over medium heat.
4. Add in garlic and mushrooms.
5. Saute until mushrooms are just tender.
6. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes.
7. Add ingredients from the saute pan to bowl with pasta. Toss to combine.
8. Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.