6
10 Min
14 Min
Serving Size: 6
Prep Time: 10 minutes
Cook Time: 14 minutes
Green Giant product(s) used: Green Giant® Cut Green Beans
8 ounces bowtie pasta
2 Tablespoons olive oil
1 pound chicken breast, sliced into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
½ cup julienned oil-packed sun-dried tomatoes, drained, oil reserved
1 teaspoon minced garlic
½ cup chicken broth
1 Tablespoon tomato paste
1 cup heavy cream
½ teaspoon Italian seasoning
½ cup freshly grated parmesan cheese
1 can (14.5 ounces) Green Giant® Cut Green Beans, drained
¼ cup chopped fresh basil for serving
Pasta and green beans are a natural combination. Try adding our Cut Green Beans to pasta with pesto, marinara, or Alfredo sauce for added flavor, color and vegetable goodness.
If you don’t have bowtie pasta, you can substitute fusilli, rigatoni, shells or penne. And if you’d like to take things in a seafood direction, you can substitute salmon, shrimp, or scallops for the chicken.
Serve this dish with a green salad on the side and plenty of warm crusty bread or garlic bread to soak up the delicious sauce.
Serving Size: 6
Prep Time: 10 minutes
Cook Time: 14 minutes
Green Giant product(s) used: Green Giant® Cut Green Beans
8 ounces bowtie pasta
2 Tablespoons olive oil
1 pound chicken breast, sliced into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
½ cup julienned oil-packed sun-dried tomatoes, drained, oil reserved
1 teaspoon minced garlic
½ cup chicken broth
1 Tablespoon tomato paste
1 cup heavy cream
½ teaspoon Italian seasoning
½ cup freshly grated parmesan cheese
1 can (14.5 ounces) Green Giant® Cut Green Beans, drained
¼ cup chopped fresh basil for serving
Tips & Tricks
Pasta and green beans are a natural combination. Try adding our Cut Green Beans to pasta with pesto, marinara, or Alfredo sauce for added flavor, color and vegetable goodness.
If you don’t have bowtie pasta, you can substitute fusilli, rigatoni, shells or penne. And if you’d like to take things in a seafood direction, you can substitute salmon, shrimp, or scallops for the chicken.
Serve this dish with a green salad on the side and plenty of warm crusty bread or garlic bread to soak up the delicious sauce.