|
Gingerbread
|
|
|
|
|
Creamy Chicken and Tomato Pasta
8 ounces pasta (such as linguine, bow ties, penne, or rotelle)
2 shallots, chopped
1 clove garlic, minced
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1/4 cup dry white wine or chicken broth
1/4 cup snipped fresh basil
1 tablespoon snipped Italian parsley
1 10-ounce container refrigerated light alfredo sauce
3/4 cup oil-pack dried tomatoes, drained and thinly sliced
1/3 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
Fresh basil (optional)
Cook pasta according to package directions; drain. 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.
In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
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. Garnish with fresh basil, if desired. Makes 6 servings.
 Always Kiss The Cook
|
