Twelve Minute Pasta Toss recipe

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Ingredients

16 ounces rotini pasta
4 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
3 cloves garlic, minced
1 ¼ teaspoons salt
1 ¼ teaspoons garlic powder
1 ¼ teaspoons dried basil
1 ¼ teaspoons dried oregano
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Nutrition Info

359.9 calories
carbohydrate: 46.3 g
cholesterol: 32.6 mg
fat: 10.2 g
fiber: 3.1 g
protein: 21.4 g
saturatedFat: 2 g
servingSize: -
sodium: 436.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.

  3. Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave reviews! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread.

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