New York Times bestselling author Dr. Ian Smith shares an easy pasta with chicken, pesto cream sauce and sundried tomatoes. It uses just four ingredients and comes together super-fast if you use store-bought sauce. You can also sub in rotisserie chicken, which makes it even easier! Dr. Ian's new book, Plant Power, focuses on veggie-forward recipes, but he believes in balancing those each day with meat dishes like this one. 

For more recipes from Dr. Ian, check out his Spicy Thai Vegetable Stir Fry and Baked Apples with Cinnamon, Oats & Pecans


  • Three 6-ounce boneless, skinless chicken breasts
  • Salt and pepper
  • ½ box whole wheat pasta
  • 2/3 cup pesto cream sauce, store-bought or homemade
  • 1 cup sundried tomatoes


Serves: 3 to 4


Preheat the oven to 425°F and bring a medium pot of water to a boil. 

Season the chicken breasts with salt and pepper, then place on baking sheet and bake until cooked through. 

While the chicken cooks, boil the pasta. 

Meanwhile, in a large saucepan, warm the pesto sauce and sundried tomatoes over medium heat, stirring frequently, for about 3 minutes. (Don't let it get above a simmer.) 

Cut the cooked chicken into cubes and add to the sauce. 

Drain the cooked pasta and add it to the saucepan. Season with salt and pepper to taste and serve warm.