Creamy Pasta with Chicken and Sun-Dried Tomatoes
Ingredients
The pasta
-
12
ounces
whole wheat pasta
-
2
pieces
cooked chicken breasts
-
1
jar
sun-dried tomatoes
-
⅓
cup
fresh basil
The creamy sauce
-
1
tablespoon
butter or olive oil
-
5
cloves
garlic
-
3
tablespoons
all-purpose flour
-
2
cups
Almond Breeze original unsweetened almond milk
-
½
cup
Parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Optional toppings
-
to taste
crushed red pepper flakes
-
to taste
extra Parmesan
-
to taste
toasted pine nuts
Instructions
- Cook the pasta in salted water according to package instructions, then drain and set aside.
- While the pasta cooks, heat olive oil or butter in a pan and sauté the garlic until fragrant.
- Add flour to the pan and cook for an additional minute.
- Slowly whisk in the almond milk and cook until the mixture simmers and thickens.
- Stir in Parmesan cheese, salt, and pepper until melted.
- Combine the cooked pasta with the sauce, chicken, sun-dried tomatoes, and half of the basil.
- Serve immediately, garnished with remaining basil and optional toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
500mg
Cholesterol
30mg
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