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Creamy Chicken and Sundried Tomato Pasta
Creamy Chicken and Sundried Tomato Pasta
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy pasta with Almond Breeze Almondmilk and sundried tomatoes.
Ingredients:
  • 12 ounces whole wheat pasta (I used farfalle; aka "bow tie" pasta)
  • 2 cooked chicken breasts cut into bite-sized pieces
  • 1 (6-ounce) jar sun-dried tomatoes; drained and chopped
  • 1/3 cup chopped or julienned fresh basil; loosely-packed
  • Optional toppings: Crushed red pepper flakes, Extra Parmesan, Toasted pine nuts
  • Sauce:
  • 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • 1 tablespoon butter or olive oil
  • 5 cloves garlic; pressed or minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
  • Boil a pot of well-salted water. Cook pasta until al dente, following package instructions, about 9 to 12 minutes. Drain and set aside.
  • In a large saute pan over medium-high heat, heat olive oil (or butter) and cook garlic until fragrant, for about 1 to 2 minutes, stirring occasionally. Sprinkle in flour and saute for another minute, stirring occasionally.
  • Gradually pour in Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk while whisking until smooth. Simmer until thickened, then mix in Parmesan cheese, salt, and pepper until cheese melts. Keep sauce warm while pasta cooks.
  • Combine the cooked sauce and pasta with chopped chicken breasts, sun-dried tomatoes, and half of the fresh basil, ensuring everything is thoroughly mixed. Serve immediately, garnished with the remaining fresh basil. Add extra Parmesan cheese, toasted pine nuts, and red pepper flakes for more flavor, if preferred.

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