Ingredients
Scale
- 1 pound shredded chicken
- 3–4 ounces sun-dried tomatoes (chopped)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 3 ounces tomato paste
- 4 cups chicken broth
- 1/4 cup fresh basil (chopped)
- 2 cups dry rotini pasta
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated parmesan for garnish
Instructions
- Prep all ingredients by chopping onions, garlic, sun-dried tomatoes, and basil.
- In a large pot over medium heat, sauté the onion and garlic until soft. Add chopped sun-dried tomatoes and basil.
- Stir in tomato paste and cook for about one minute before adding shredded chicken and pouring in the chicken broth.
- Bring to a boil then reduce to a simmer. Season with salt, pepper, and Italian seasoning.
- Add dry rotini pasta and cook according to package instructions (about 10-12 minutes).
- Once pasta is cooked, turn off heat and gently stir in heavy cream. Adjust seasoning if necessary.
- Serve hot, garnished with freshly grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg