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Weeknight Chicken and Pasta

“I came up with this dish to use up leftover chicken one night when I unexpectedly had to feed a crowd. It was such a success that I make a variation of it almost weekly." Nancy Brown - Dahinda, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked whole wheat bow tie pasta
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1-1/2 cups cubed cooked chicken breast
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced chives

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives.
Nutrition Facts
1-1/4 cups: 394 calories, 9g fat (3g saturated fat), 53mg cholesterol, 399mg sodium, 48g carbohydrate (5g sugars, 7g fiber), 28g protein.
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