Creamy Chicken And Tomato Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.