Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes

I used to make the full-fat version, but after losing 100 pounds, I learned how to make this simple yet delicious tomato soup.

Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 2 hrs
Total Time: 2 hrs 55 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 3 (5 ounce) skinless, boneless chicken breast, cut into 1-inch pieces
  2. 1 cup buttermilk
  3. 1 tablespoon olive oil
  4. 1 teaspoon seasoned salt
  5. ½ medium onion, chopped
  6. 2 cloves garlic, minced
  7. 1 tablespoon butter
  8. 1 ½ cups half-and-half
  9. ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
  10. 1 tablespoon prepared pesto
  11. 8 ounces penne pasta, dry
  12. 3 tablespoons pine nuts
  13. 2 tablespoons crumbled feta cheese
  14. 1 tablespoon grated Parmesan cheese

Instructions

  1. Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
  2. Drain buttermilk from the chicken.
  3. Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
  4. Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
  5. Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
  6. Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.
  7. An alternative for buttermilk is 1 cup milk mixed with 1 tablespoon lemon juice.
  8. For a healthier, but just as tasty version, substitute fat-free evaporated milk for the half-and-half and 1/4 cup white wine for the butter.

Nutrition Facts

Calories 618 kcal
Carbohydrate 53 g
Cholesterol 111 mg
Dietary Fiber 3 g
Protein 38 g
Saturated Fat 12 g
Sodium 534 mg
Sugars 6 g
Fat 29 g
Unsaturated Fat 0 g

 

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