Chicken and Sun-Dried Tomatoes Over Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from Polly Pitchford, Full Spectrum Healthâ?¢. chicken broth dehydrated (not packed in oil) sun-dried tomatoes ,cooked chicken, white wine, dried basil , olive oil black pepper cooked noodles or spelt ribbons parmesan cheese cvt Ingredients:
1 cup fat-free chicken broth |
1 1/2 oz (about 16 pieces, not packed in oil) sun-dried tomatoes |
2 cups cooked chicken, cut into bite-size pieces |
2 tablespoons white wine |
1 teaspoon dried basil |
1 teaspoon extra virgin olive oil |
1/4 teaspoon black pepper |
8 ounces dry (4 cups cooked) whole-wheat egg noodles |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Combine broth and tomatoes in a small sauce pan and warm gently on low heat. Take off heat and let sit 5 minutes. Drain, reserving broth.
3. Finely chop tomatoes and set aside.
4. Place chicken, 1/2 cup broth, wine, basil, oil, salt and pepper in saucepan and heat gently till hot. When pasta is done, drain and toss with chicken mixture and tomatoes. Sprinkle with parmesan cheese to taste (not in calculations) and serve.
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