Roast Chicken Pasta with Sundried Tomatoes

  • Ready in 25m

  • Serves 4

  • 486 calories

  • 32.36g carbs

Roast Chicken Pasta with Sundried Tomatoes might be just the main course you are searching for. For $1.76 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 507 calories, 33g of protein, and 29g of fat each. Plenty of people made this recipe, and 2794 would say it hit the spot. If you have parmesan cheese, monterrey jack cheese, olive oil, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

11 ingredients

  1. 2 cloves garlic
  2. 1 cup jack cheese
  3. 2 cups noodles
  4. 2 tbsps olive oil
  5. 1/2 cups parmesan cheese
  6. 2 tbsps parsley
  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.
Roast Chicken Pasta with Sundried Tomatoes

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