Sue Mallick with Food City presents a fresh recipe for Sun Dried Tomato and Chicken Pasta at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
3/4 cup boiling water
1/4 cup sun-dried tomatoes
10 oz whole wheat pasta
2 tsp olive oil
1 red onion
3 tsp minced garlic
4 boneless chicken breasts cut into strips
1 pkg sliced mushrooms
1/2 cup chicken broth
2 tbsp dijon mustard
3/4 tsp oregano
3 tbsp low fat sour cream
2 tbsp fresh parsley

Combine boiling water and sun-dried tomatoes in a small bowl, let stand 20 minutes. Drain and thinly slice tomatoes, reserving liquid. Cook pasta, drain and keep warm. Heat olive oil in a skillet over medium heat. Add onion and chicken, cook until onion is tender. Stir in mushrooms and garlic and cook until chicken is golden brown. Add the chicken broth and cook on high. Cook the chicken, stirring constantly, until it is cooked through and most of the liquid has evaporated. Stir in sun-dried tomatoes, reserved liquid, mustard, and oregano; bring to a boil. Remove from heat and stir in sour cream and parsley, toss with pasta and serve.

Duration : 0:9:18

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