Creamy Chicken and Sundried Tomato Pasta

Cook: 30 mins
Serves: 2 Save

Ingredients (14)

  • 12 ounces whole wheat pasta (I used farfalle; aka "bow tie" pasta)
  • 2 cooked chicken breasts cut into bite-sized pieces
  • 1 (6-ounce) jar sun-dried tomatoes; drained and chopped
  • 1/3 cup chopped or julienned fresh basil; loosely-packed
  • Crushed red pepper flakes
  • Extra Parmesan
  • Toasted pine nuts (optional toppings)
  • 1 tablespoon butter or olive oil
  • 5 cloves garlic; pressed or minced
  • 3 tablespoons all-purpose flour
  • 2 cups Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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