Italian

Chicken Pappardelle with Sundried Tomatoes is for Dinner.

Chicken Pappardelle with Sundried Tomatoes takes 15 minutes to prepare.

Chicken Pappardelle with Sundried Tomatoes takes 15 minutes to cook.

Chicken Pappardelle with Sundried Tomatoes makes 5 servings.

The ingredients for Chicken Pappardelle with Sundried Tomatoes are:

8 oz. uncooked pasta (pappardelle or fettuccine)
2-3 slices bacon, diced
2/3 oz. sundried tomatoes in oil, drained and minced
2 cups cooked light meat chicken, cubed shredded, or sliced
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 cup dry white wine
1 cup fat-free, reduced-sodium chicken broth
1/2 cup heavy whipping cream

Here is how you make Chicken Pappardelle with Sundried Tomatoes:

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.Saute bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon browns, about 3 minutes. Add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, about 1 minute.Deglaze with wine, scraping bottom of skillet to loosen browned bits. Stir in broth, cream, and pasta, and bring to a simmer. Cook until sauce thickens slightly, about 3 minutes. Season with salt and pepper.Number of Servings: 5Recipe submitted by SparkPeople user MSMINDYLEE.

The nutritional information for Chicken Pappardelle with Sundried Tomatoes is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 381.9

• Total Fat: 14.0 g
• Cholesterol: 77.9 mg
• Sodium: 300.3 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 2.2 g
• Protein: 23.6 g

Chicken Pappardelle with Sundried Tomatoes is Italian cuisine.