Creamy Chicken and Tomato Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from Better Homes and Gardens. I haven't had a chance to make it but plan on it this week! Sounds great! Ingredients:
8 ounces pasta (such as linguine, bow ties, penne, or rotelle) |
2 shallots, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
12 ounces boneless skinless chicken breast halves |
1/4 cup dry white wine or 1/4 cup chicken broth |
1/4 cup snipped fresh basil |
1 tablespoon snipped italian parsley |
1 (10 ounce) container refrigerated low-fat alfredo sauce |
3/4 cup sun-dried tomato packed in oil, drained and thinly sliced |
1/3 cup milk |
1/2 cup grated parmesan cheese |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions; drain. Cut chicken into bite-sized pieces. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
2. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.
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