Chicken Pasta Primavera Recipe

  • 1 box farfalle (bow-tie) pasta (16 ounce box)
  • 3/4 cup dry-packed sun-dried tomatoes
  • 1/4 cup olive oil, divided
  • 2 boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon dried rosemary
  • 3 cups broccoli florets
  • 5 green onions, sliced
  • 1/2 cup Chicken Broth
  • 1 1/2 teaspoons salt, divided
  • 1 cup grated Parmesan cheese, divided
  • 3/4 teaspoon black pepper
Cook pasta according to package directions. Rinse and drain well in a colander.

In a medium bowl, soak sun-dried tomatoes in hot water to cover. Let stand until softened, about 5 minutes. Drain tomatoes; transfer to a cutting board and slice crosswise into strips.

In a skillet, heat 1 T. oil over medium heat. Add chicken, garlic and rosemary; cook, stirring occasionally until chicken is no longer pink on the outside, about 5 minutes.

Add broccoli florets, green onions, sun-dried tomatoes, chicken broth, 1 teaspoon salt and remaining oil. Cover, cook until broccoli is bright green and crisp-tender, about 5 minutes.

Transfer cooked pasta to a large serving bowl. Add chicken and broccoli mixture, 1/2 cup Parmesan, pepper and remaining salt; toss to coat.

Serve with remaining Parmesan on the side.

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