- 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
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.