Favorite Chicken Pasta Recipe

Ingredients

• 1-1/4 cups uncooked bow tie pasta
• 1/2 cup boiling water
• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 1 teaspoon chopped shallot
• 1 garlic clove, minced
• 2 teaspoons Crisco® Pure Olive Oil
• 1/4 cup white wine or reduced-sodium chicken broth
• 2 tablespoons sliced ripe olives
• 1 tablespoon prepared pesto
• 1/8 teaspoon pepper
• 1-1/2 teaspoons all-purpose flour
• 1/2 cup fat-free half-and-half
• 1 package (6 ounces) ready-to-use grilled chicken breast strips
• 1 tablespoon shredded Parmesan cheese
• 2 teaspoons pine nuts, toasted

Directions

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
• In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
• Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.

Favorite Chicken Pasta published in Light & Tasty December/January 2008, p55