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
- 3 (5 ounce) skinless, boneless chicken breast, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 ½ cups half-and-half
- ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
- 1 tablespoon prepared pesto
- 8 ounces penne pasta, dry
- 3 tablespoons pine nuts
- 2 tablespoons crumbled feta cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- 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.
- Drain buttermilk from the chicken.
- 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.
- 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.
- 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.
- 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.
- An alternative for buttermilk is 1 cup milk mixed with 1 tablespoon lemon juice.
- 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 |