Prep 20 mins
Cook 10 mins
A 30 minute recipe from Taste of Home's Light and Tasty Magazine. Dec/Jan 2008 issue
- 1 1⁄4 cups uncooked bow tie pasta
- 1⁄2 cup boiling water
- 1⁄4 cup chopped sun-dried tomato (not packed in oil)
- 1 teaspoon chopped shallot
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1⁄4 cup white wine or 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons sliced ripe olives
- 1 tablespoon prepared pesto sauce
- 1⁄8 teaspoon pepper
- 1 1⁄2 teaspoons all-purpose flour
- 1⁄2 cup fat-free half-and-half
- 1 (6 ounce) packageready-to-serve grilled chicken breast strips
- 1 tablespoon shredded parmesan cheese
- 2 teaspoons pine nuts, toasted
- 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.
Other than leaving out the chicken (I felt like a vegetarian pasta and the recipe looked delicious without it) and the olives (didn't realise I didnt have any), I made this as recipe (using a garlic herb stock since I wasnt using chicken.) I love the combination of pine nuts, pesto and sun-dried tomatoes, this was an excellent and quickly prepared dish. Thank you, Nicole, this was made for Alphabet tag game.