Chicken and Sun-Dried Tomato Pasta

  • Servings: 7

The combination of savory chicken and tangy sun-dried tomatoes makes for a rich, delicious meal that's sure to please everyone at the table.


12 ozSan Giorgio® Cavatappi
1 cupchicken broth
1/2 cupsun-dried tomatoes, sliced
1 cupfresh mushrooms, thinly sliced
1/2 cupgreen onion, chopped
3 eachgarlic cloves, minced
1/3 cupdry red wine
1 lbboneless skinless chicken breast, cubed
2 Tbspsolive oil
2 cupsmilk
2 Tbspsgluten free cornstartch
2 Tbspsfresh basil leaves


  1. Prepare pasta according to package directions; drain.
  2. In small bowl, combine chicken broth and tomatoes; let stand 15 minutes.
  3. In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.
  4. In same skillet, over medium-high heat, brown chicken in oil.
  5. Add tomato and mushroom mixture; bring to a boil.
  6. Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.
  7. Increase heat to medium and cook and stir until thickened and bubbly.
  8. Stir in basil. Serve over hot cooked pasta.