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+ servings

Easy Sundried Tomato Chicken Pasta

Marinating the chicken with wine and cornstarch keeps the chicken moist and tender (it's the same technique used in stir-fries).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3


  • 2 boneless chicken breasts cut into strips
  • 1 tablespoon white wine
  • 2 teaspoons cornstarch
  • salt and pepper
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1/2 cup sun dried tomato strips in olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons herbs de provence or other favorite herb mix
  • 1/2 cup white wine
  • 1/2 pound gluten-free pasta
  • fresh minced parsley
  • fresh grated cheese optional


  1. Bring a big pot of water to boil for the pasta.
  2. Meanwhile, marinade chicken strips with wine, cornstarch, a little salt and pepper.
  3. Heat oil in large skillet. Add garlic and saute until light brown; add chicken and saute until just cooked through. Add sun dried tomato strips, red pepper flakes, and herbs and saute another minute. Add wine and let reduce. Meanwhile, cook pasta according to package directions; when done, reserve 1 cup of pasta cooking liquid; drain pasta. Add drained pasta to chicken in pan. Add reserved pasta water as needed to loosen up pasta and sauce. Season to taste with salt and pepper. Garnish with minced parsley; serve with fresh grated cheese if desired.