Lunch

Creamy chicken and sun-dried tomato pasta is for Lunch.

Creamy chicken and sun-dried tomato pasta takes several minutes to prepare.

Creamy chicken and sun-dried tomato pasta takes several minutes to cook.

Creamy chicken and sun-dried tomato pasta makes 5 servings.

The ingredients for Creamy chicken and sun-dried tomato pasta are:

Fettuccine pasta - Zafarelli, 500 g
Chicken Thigh, 500 grams (remove)
Red Onion Raw 20g
Hoyts sundried tomato strips pizza topper with oil, 250 gram(s)
Cornflour (UK), 6 g
Skim Powdered Milk, 43.12 g
Broccoli raw, 0.25 cup

Here is how you make Creamy chicken and sun-dried tomato pasta:

Step 1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.Step 2Meanwhile, heat 2 tbsp sundried tomato oil in a non-stick frying pan over medium-high heat. Add chicken and onion. Cook for 3 to 4 minutes or until chicken is golden and just cooked through. Add tomatoes. Toss to combine.Step 3Place cornflour and 1 tablespoon cold water in a jug. Stir to form a smooth paste. Gradually stir in milk until combined. Add mixture to frying pan. Cook, stirring, for 2 minutes or until sauce just comes to the boil and thickens. Season with salt and pepper.Step 4Add chicken mixture to pasta. Place over low heat. Cook, stirring, for 1 to 2 minutes add Broccoli and serve.Serving Size:?makes aprox 5 servings of 430g

The nutritional information for Creamy chicken and sun-dried tomato pasta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 327.0

• Total Fat: 14.1 g
• Cholesterol: 84.7 mg
• Sodium: 624.1 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 0.2 g
• Protein: 26.5 g