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Lite Chicken & Pasta With Sun-Dried Tomatoes

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“I found this recipe at and fell in love with it. It is a great easy recipe when you are looking to cook for one person.”

Ingredients Nutrition


  1. Cook pasta according to package directions; drain and keep warm.
  2. Chop tomatoes coarsely; peel and mince garlic.
  3. Melt margarine over low heat in a small saucepan; add garlic and cook for 30 seconds.
  4. Add the tomatoes and 1 fl. oz. (2 Tbsp.) of the chicken stock; increase to medium heat and bring to a boil.
  5. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
  6. Add the evaporated milk and bring to a boil, stirring. Simmer over medium heat until the sauce is thickened.
  7. Meanwhile, sprinkle the chicken with pepper on both sides.
  8. Heat oil over medium heat in a small skillet; sauté chicken for about 4 minutes per side, or until no longer pink inside.
  9. Remove chicken from skillet; cover and keep warm.
  10. In the same skillet over medium heat, bring remaining 1 fl. oz. (2 Tbsp.) of chicken stock to a boil, stirring up any bits from bottom of skillet.
  11. Add to the cream sauce in the saucepan; stir in chopped basil and adjust seasonings to taste.
  12. To serve, place pasta on serving plate, top with chicken (sliced diagonally, if desired), and top with cream sauce.

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