As far as pasta dishes go, this one is healthy. There’s no cheese, no creamy sauce, and no butter. But there’s plenty of sweet, spicy, nutty flavor thanks to the sun-dried tomatoes, crushed red pepper, and pine nuts. If you aren’t in the mood for chicken, this recipe works well with shrimp instead. Peel and devein your shrimp and chop them into pieces if they are large.
Pine nuts and extra virgin olive oil are in the category of fats known as MUFAs or monounsaturated fatty acids. MUFAs are the plant-based, “good” fats that we should be eating. This pasta recipe features both.
If you’re more in the mood for Asian noodles, check out the following recipes:
Angel Hair Pasta with Chicken, Sun-Dried Tomatoes, and Pine Nuts
- 3 ounces dry-packed sun-dried tomatoes
- 4 ounces whole grain angel hair pasta
- 2 tablespoons extra virgin olive oil
- 8 ounces chicken breast cut into 1-inch cubes
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper
- Kosher salt
- 1/4 cup chopped fresh basil
- 1/2 cup pine nuts toasted
Chop tomatoes (I use scissors) and place in small bowl. Cover with hot water and let sit while you proceed with recipe (at least 10 minutes).
Cook pasta according to package directions for al dente, but don't add any salt or oil. Drain.
Heat oil in a large skillet over medium heat. Add chicken, garlic, and crushed red pepper. Season with kosher salt. Cook, stirring occasionally, for about 2 minutes.
Drain tomatoes, reserving 1/2 cup of the soaking liquid. Add the tomatoes and liquid to the skillet and cook for about 5 minutes or until chicken is done.
Add pasta, basil, and pine nuts to skillet and toss well. Serve immediately.
If you want to use oil-packed sun-dried tomatoes, you won't need to soak them. Substitute the oil from the jar for the extra virgin olive oil.
Shrimp, peeled and deveined, works equally well in this recipe in lieu of the chicken.