Roast Chicken Pasta with Sundried Tomatoes Recipe

Name: Roast Chicken Pasta with Sundried Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 cup Elbow Macaroni (2 cups elbow noodles (or twirl noodles)); 1 cup Monterey Jack Cheese (1 cup monterey jack cheese (grated)); ½ cup Parmesan Cheese (1/2 cup Parmesan cheese (grated)); 2 cup Chicken (2 cups roast chicken); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cloves Garlic (2 cloves garlic (chopped)); ½ cup Portobello Mushroom (1/2 cup portabella mushrooms (quartered)); ¼ cup Sun-dried Tomatoes (1/4 cup sundried tomatoes ( + 2 tablespoons packed oil)); 0 pieces Kosher Salt (kosher salt); 0 pieces Black Pepper (ground black pepper); 2 tbsp Parsley (2 tablespoons fresh parsley to garnish (optional)) — optional

Roast Chicken Pasta with Sundried Tomatoes Recipe - Main Course (American)

25 minAmerican

Servings6

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Halal
Egg Free

Steps

1Cook elbow or twirl noodles according to package directions. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside.
2Drizzle olive oil into a large skillet or saute pan over medium heat. Add in garlic and mushrooms. Saute until mushrooms are just tender. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes.
3Add ingredients from the saute pan to bowl with pasta. Toss to combine.
4Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.