Garden Herb Chicken
Creamy garden herb chicken with sun-dried tomatoes and tender noodles, perfect for a flavorful and satisfying family dinner or casual gathering.
Ingredients
Instructions
- Cook the noodles according to package instructions and set aside.
- Saute sliced sun-dried tomatoes in oil with chopped onions until soft.
- Add cooked and cubed chicken breasts to the skillet.
- Pour in water and add chicken bouillon cubes, bring to a boil.
- Reduce heat and add garden vegetable cream cheese, stirring until smooth, about 2 minutes.
- Serve the creamy chicken and tomato mixture over the cooked noodles.
Tips & Substitutions
For a richer flavor, try adding a splash of white wine when sautéing the onions and sun-dried tomatoes. If you don't have garden vegetable cream cheese, regular cream cheese mixed with Italian herbs can work as a substitute. For a lighter version, consider using zucchini noodles instead of broad noodles. This recipe can also be adapted with other proteins or vegetables, like shrimp or spinach, for variety.
Serving Suggestions
Serve the creamy chicken and tomato mixture over the noodles with a sprinkle of fresh herbs for added flavor. This dish pairs beautifully with a side of steamed vegetables or a simple green salad, like Annie's Favorite Salad, to balance the richness. For a heartier meal, consider serving crusty bread or garlic bread on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture in a skillet over low heat, adding a splash of water or broth to maintain creaminess. Alternatively, microwave in short intervals, stirring in between, until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Herb Chicken contains roughly 282 calories, with 16g protein, 22g carbohydrates, and 15g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of vitamin C. At about 282 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but make sure to cook them fully before cubing and adding them to the skillet. You may need to adjust cooking times accordingly to ensure they are properly cooked through.
What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes are unavailable, you can use fresh cherry tomatoes or roasted red peppers for a different flavor profile. Both options will add a nice color and sweetness to the dish.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian version, simply omit the chicken and replace it with protein-rich ingredients like chickpeas or tofu. You can also add more vegetables, such as bell peppers or mushrooms, for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).