Sun-Dried Tomato-Chicken Caprese Pasta
Ingredients
- 8 oz whole wheat penne pasta
- ⅓ cup pine nuts
- 1 (6.3-oz) jar sun-dried tomatoes in oil (such as Roland)
- 3 cups shredded rotisserie chicken (without skin)
- 1 (8-oz) pkg fresh mozzarella cheese pearls
- 2 lb multicolored tomatoes, cut into wedges
- 1 (1-oz) pkg fresh basil, thinly sliced
- 2 Tbsp balsamic glaze
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, toast nuts in a dry skillet 3 to 4 minutes or until fragrant, stirring often.
- Process sun-dried tomatoes (with oil) in a blender or food processor until smooth. Combine pasta and sun-dried tomatoes in a large bowl, adding reserved pasta water if needed to moisten.
- Add chicken, cheese, fresh tomatoes, and basil; toss. Drizzle with balsamic glaze; sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
565
|
565
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 37 | 37 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 250 | 250 |
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