Prep 15 mins
Cook 30 mins
This is from Better Homes and Gardens. I haven't had a chance to make it but plan on it this week! Sounds great!
- 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 white wine or 1⁄4 cup chicken broth
- 1⁄4 cup snipped fresh basil
- 1 tablespoon snipped Italian parsley
- 1 (10 ounce) containerrefrigerated 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
- 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.
- 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.