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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) chicken broth |
1 head(s) garlic peeled |
3 cup(s) bow-tie pasta |
1 1/4 pound(s) boneless skinles chicken breasts |
1 package(s) 10 oz. mushrooms sliced |
2 tablespoon(s) olive oil |
2 tablespoon(s) all-purpose flour |
2 cup(s) low-fat half-and-half |
1/2 cup(s) drained sun-dried tomatoes packed in oil diced |
2 tablespoon(s) cheese grated |
Directions:
1. Heat grill or broiler. In small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and let simmer 25 min., or until garlic is softened. In food processor blender, puree garlic mixture 1 min., or until smooth.
2. Meanwhile, prepare bow-tie pasta according to package directions. Rinse in cold water; drain. Cut chicken breast in half horizontally to form 2 thin cutlets each. Season with salt and pepper, if desired. Grill or broil chicken 6 min., or until thermometer inserted in chicken reads 165*F, turnig once. Let set 2 min.; slice diagonally.
3. In nonstick skillet over medium heat, cook mushrooms in olive oil 3 min., stirring occassionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and garlic mixture thickens. Stir in sun-dried tomatoes, Parmesan, chicken and pasta. Cook 2 mins., or until heated through, stirring frequently. Season with salt and pepper, if desired.
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