Ingredients and Weight:
- Campanelle pasta: 1 pound (453 grams)
- Boneless, skinless chicken breasts: 1 pound (453 grams)
- Pesto sauce: 1 cup (240 milliliters)
- Sun-dried tomatoes: 1/2 cup (120 grams)
- Olive oil: 2 tablespoons (30 milliliters)
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat a large skillet over medium heat.
- Season the chicken breasts with salt and pepper and add them to the skillet.
- Cook the chicken for 5-7 minutes per side, or until cooked through.
- Remove the chicken from the skillet and let it rest.
- Cook the campanelle pasta according to package directions.
- While the pasta is cooking, slice the chicken into thin strips.
- In a large bowl, combine the cooked pasta, pesto sauce, sun-dried tomatoes, and sliced chicken.
- Toss to combine.
- Serve immediately.
Nutritional Information:
- Serving size: 1 cup
- Calories: 450
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Flavorful and aromatic
- Fresh and vibrant
- Creamy and rich
- Perfect for a quick and easy meal
User Comments:
- "This dish was absolutely delicious! The pesto sauce was creamy and flavorful, and the sun-dried tomatoes added a nice tangy sweetness."
- "I loved the combination of flavors and textures in this dish. The chicken was tender and juicy, and the pasta was cooked to perfection."
- "This is a great dish for a weeknight meal. It's quick and easy to make, and it's always a hit with my family."
Special Precautions and Tips:
- If you don't have pesto sauce on hand, you can make your own by combining fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic in a blender or food processor.
- You can use any type of pasta you like for this dish.
- If you don't like sun-dried tomatoes, you can substitute them with another type of dried fruit, such as raisins or cranberries.
