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Lightened Up Sun-Dried Tomato Pasta with Grilled Chicken

  • Author: Sprinkles & Sea Salt


A healthier take on a classic pasta dish, this lightened-up sun dried tomato pasta with grilled chicken is made with a greek yogurt based cream sauce and whole wheat pasta. It’s the perfect summer dinner for when a pasta craving strikes! 



1 pound boneless, skinless chicken breast (about 23 breasts depending on size)

sea salt

1 8.5 oz can julienne cut tomatoes in olive oil

8 leaves fresh basil

1 cup non-fat plain greek yogurt

1 tbsp tomato paste

1/2 tsp sea salt

4 large cloves fresh garlic, crushed

4 cups low sodium chicken broth

1-pound whole wheat spaghetti

1 cup whole milk*

1/2 cup julienne cut sun dried tomatoes (dry)

handful fresh basil (for garnish)

parmesan cheese (for garnish)


Heat your grill to about 400°F

Sprinkle chicken breasts with sea salt

Grill chicken for about 6-8 minutes on both sides until cooked through (cook time depends on thickness of breasts)

Set grilled chicken aside

Open the can of sun dried tomatoes in olive oil, set aside 2 tbsp of oil

Pour remaining oil and sun dried tomatoes into the bowl of your food processor

Add basil, greek yogurt, tomato paste and sea salt

Process on high until mixture is smooth, 1-2 minutes, set aside

In a large skillet** heat the 2 tbsp reserved oil over medium heat

Add the crushed garlic, sauté until garlic is golden brown

Add the chicken broth to the skillet, turn the heat up to medium-high

Bring chicken broth to a boil

Reduce heat to medium and add the pasta, stirring consistently so the pasta does not burn cook for about 8 minutes until pasta is al dente and most of the broth has evaporated

Add the sun dried tomato sauce and 1 cup milk, stirring to coat all of the pasta, cook another 2 minutes, stirring

Reduce heat to a simmer and add the dry sun dried tomatoes, simmer for about 5 more minutes

Meanwhile, slice the chicken breast into bite-sized pieces, fold into pasta

Remove from heat and serve, garnish with more fresh basil and parmesan cheese if desired


*you may need to add more milk to get it to your desired consistency

**I used a 14-inch skillet, I would recommend one at least that size or larger so your pan doesn’t boil over.