Chicken sundried tomato creamy pasta

Ingredients

  • 1 package light pasta (Fibre Gourmet is best)

  • 4 chicken thighs, boneless skinless cut into strips

  • 100ml (about half a jar) sundried tomatoes, chopped

  • 1 red pepper, julienned

  • green beans or broccoli, chopped

  • 2-3 cups milk

  • 3-4 tbsp flour

  • olive oil

  • italian spices (oregano, basil, rosemary, pepper flakes)

  • 3-4 cloves garlic, minced

  • parmesan cheese

Directions

  1. Boil a pot of water.

  2. Mix olive oil (or oil from sundried tomatoes), garlic, spices, chicken, and sundried tomatoes. Allow to sit.

  3. Cut pepper and green veggies.

  4. Add pasta to boiling water.

  5. Fry the chicken in a wide pan till cooked through. Add the red peppers.

  6. Mix the milk and flour in a bowl until smooth. You can sub a bit of the milk for chicken broth for a lighter sauce.

  7. Add the milk mixture to the pan and allow to simmer.

  8. Add the green veggies in the last few minutes of the pasta boil.

  9. Drain the pasta and add to the pan.

  10. Top with parmesan cheese.

Source