Sun-Dried-Tomato-Chicken Caprese Pasta
Ingredients
- 3 oz whole wheat penne pasta
- 2 Tbsp pine nuts
- ½ (3-oz) jar sun-dried tomatoes in oil (such as Roland)
- ¾ cup shredded rotisserie chicken (without skin)
- 2 oz fresh mozzarella cheese pearls
- ¾ lb multicolored tomatoes, cut into wedges
- 2 Tbsp fresh basil, thinly sliced
- 1 Tbsp balsamic glaze
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, toast nuts in a dry skillet 2 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 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 | 2 | |
| Calories |
507
|
507
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 200 | 200 |
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