Stir-Fried Chicken Pasta Recipe

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Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves: 4 to 6


- 270g (9 oz.) jar sun-dried tomatoes in oil
- 500g (1lb) chicken breast fillets, cut into thin strips
- 2 cloves garlic, crushed
- 1/2 cup (125ml/4 fl oz.) cream
- 2 tablespoons shredded basil
- 400g (13 oz.) penne pasta, cooked
- 2 tablespoons pine nuts, toasted


1. Drain the sun-dried tomatoes very well, reserving all the oil and thinly slice the sun-dried tomatoes.

2. Heat the wok until it becomes very hot, add 1 tablespoon of oil reserved from the sun-dried tomatoes and swirl it well around to coat the side. Then stir-fry the chicken strips in small batches, in the mean time adding more oil when you feel is necessary.

3. Then return the chicken strips to the wok and add the garlic, the sun-dried tomatoes and the cream. Simmer gently for about 4 to 5 minutes or so.

4. After that, stir in the basil and pasta, and well heat through. Season them well and Serve immediately topped with the toasted pine nuts.

Nutrition Value:

- Protein 30 g;
- Fat 30 g;
- Carbohydrate 5 g;
- Dietary Fibre 4 g;
- Cholesterol 70mg;
- Energy 2696kJ (640cal)


1. Toast the pine nuts by dry-frying them in the wok until they become browned.
2. Drain the sun-dried tomatoes, reserving all the oil, and slice them.
3. Return the chicken to the wok with the garlic, the sun-dried tomatoes and the cream.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit:

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