Spaghetti with Garlic, Chicken, and Sun-Dried Tomatoes
This excellent pasta dish features chicken and sun-dried tomatoes.
Serves: 4 servings
- 1/4 cup diced sun-dried tomatoes (not packed in oil)
- 1 cup chicken broth, divided
- 1 teaspoon cornstarch
- 1/8 teaspoon ground white pepper
- 8 ounces thin spaghetti
- 12 ounces boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1 tablespoon extra virgin olive oil (optional)
- 1 tablespoon crushed fresh garlic
- 1/4 cup plus 2 tablespoons sliced scallions
- 1/4 cup grated nonfat or regular Parmesan cheese
- Place the tomatoes and 1/4 cup of the broth in a small saucepan, and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for about 2 minutes, or until the tomatoes are plumped and the liquid is absorbed. Remove the pot from the heat, and cover to keep warm.
- Place the remaining 3/4 cup of broth in a small dish. Add the cornstarch and pepper, and stir to dissolve the cornstarch. Set aside.
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, rinse the chicken with cool water, and pat it dry with paper towels. Cut the chicken into bite-sized pieces, sprinkle with the salt, and set aside.
- Coat a large skillet with nonstick olive oil cooking spray or with the olive oil, and preheat over medium-high heat. Add the garlic and chicken, and stir-fry for about 4 minutes, or until the chicken is nicely browned and no longer pink inside.
- Reduce the heat under the skillet to medium, and add the sun-dried tomatoes and pasta to the skillet mixture. Stir the cornstarch mixture, and pour it over the pasta. Toss gently for a minute or 2, or until the sauce thickens slightly.
- Add the scallions to the pasta mixture, and toss to mix well. Remove the skillet from the heat, and serve hot, topping each serving with a tablespoon of the Parmesan.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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