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Green Bean and Sun-dried Tomato Bowtie PastaGreen Bean and Sun-dried Tomato Bowtie Pasta
Green Bean and Sun-dried Tomato Bowtie Pasta

Green Bean and Sun-dried Tomato Bowtie Pasta

Tender chicken, crisp green beans, and al dente pasta tossed in a rich, garlicky sun-dried tomato cream sauce with parmesan and fresh basil. It’s a one-skillet meal that’s comforting, flavorful, and weeknight-ready. Recipe Provided By Green Giant Vegetables.
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Recipe - Gourmet Garage Corporate
Green Bean and Sun-dried Tomato Bowtie Pasta
Green Bean and Sun-dried Tomato Bowtie Pasta
Prep Time10 Minutes
Servings4
Cook Time14 Minutes
Ingredients
8 ounces bowtie pasta
2 Tablespoons olive oil
1 pound chicken breast, sliced into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
½ cup julienned oil-packed sun-dried tomatoes, drained, oil reserved
1 teaspoon minced garlic
½ cup chicken broth
1 Tablespoon tomato paste
1 cup heavy cream
½ teaspoon Italian seasoning
½ cup freshly grated parmesan cheese
1 can (14.5 ounces) Green Giant® Cut Green Beans, drained
¼ cup chopped fresh basil for serving
Directions
  1. Cook pasta according to package directions. While pasta cooks, heat oil over medium in a large skillet. Season chicken breast with salt and pepper and cook 8-10 minutes, until evenly browned and cooked through (to 165°F). Transfer to a plate.
  2. Add 2 tablespoons of oil from sun-dried tomatoes to skillet. Add garlic and cook 1 minute. Add chicken broth and deglaze pan, scraping up any browned bits.
  3. Add tomato paste, sun-dried tomatoes, heavy cream and Italian seasoning to skillet. Stir until tomato paste is dissolved. Once sauce is steaming, stir in parmesan cheese.
  4. Add drained pasta, chicken, and green beans to sauce. Stir to coat. Cook 2-3 minutes to heat through.
  5. Serve hot, garnished with fresh basil.
10 minutes
Prep Time
14 minutes
Cook Time
4
Servings

Directions

  1. Cook pasta according to package directions. While pasta cooks, heat oil over medium in a large skillet. Season chicken breast with salt and pepper and cook 8-10 minutes, until evenly browned and cooked through (to 165°F). Transfer to a plate.
  2. Add 2 tablespoons of oil from sun-dried tomatoes to skillet. Add garlic and cook 1 minute. Add chicken broth and deglaze pan, scraping up any browned bits.
  3. Add tomato paste, sun-dried tomatoes, heavy cream and Italian seasoning to skillet. Stir until tomato paste is dissolved. Once sauce is steaming, stir in parmesan cheese.
  4. Add drained pasta, chicken, and green beans to sauce. Stir to coat. Cook 2-3 minutes to heat through.
  5. Serve hot, garnished with fresh basil.