I don’t get to do it as often with an 8 month old crawling around, but I enjoy cooking! I love to find new recipes (via Pinterest most likely) and try them at home…bonus if my crock pot can do most of the work! This recipe is one of my favorite weekday meals…it’s SO easy and only has a few ingredients! My hubby isn’t a huge fan of pasta but he LOVES this dish and asks for it often! I hope you enjoy it as much as we do!
Seven ingredients…that’s it!! Start by cutting the chicken into small cubes & cook the chicken in a large skillet over medium heat. While the chicken is cooking, multi-task and cook your bow-tie pasta in a LARGE pot until al-dente.
Season the chicken with your favorite seasoning (we love Tony’s Creole seasoning) and mix it all up!
Cook the broccoli florets & asparagus cuts according to package directions (we buy the frozen veggies…so much faster) and dice up your sun-dried tomatoes! Drain your pasta then add the seasoned chicken, broccoli, tomatoes, and asparagus to the pot. Now pour the dressing (yes, the whole bottle) into the pot and toss it all together. Voila, you’re done!
Sun-Dried Tomato & Veggie Pasta
- 3 chicken breasts (cubed)
- 1 box (14.5oz) Farfalle Whole Grain Pasta
- 1/4 c. Sun Dried Tomatoes (diced)
- 1 bag frozen Broccoli Florets
- 1 bag frozen Asparagus Cuts & Tips
- 1 bottle Kraft Sun Dried Tomato Dressing
- Tony’s Creole Seasoning
1. Cube and cook your chicken breasts in a skillet on medium heat until cooked through and season with Tony’s Creole Seasoning.
2. As the chicken is cooking, boil farfalle pasta until al-dente in a large pot.
3. Cook the broccoli florets & asparagus cuts/tips according to package directions. As the veggies are cooking, dice the sun dried tomatoes.
4. Strain the pasta and return it to the large pot. Add chicken, broccoli, asparagus, and tomatoes to the pot.
5. Pour the entire bottle of salad dressing into the pot and mix everything together. Enjoy!