Favorite Chicken Pasta from Light & Tasty Taste of Home

A 30 minute recipe from Taste of Home's Light and Tasty Magazine. Dec/Jan 2008 issue

• Ready In: 30 mins
• Serves: 2

Ingredients

• 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) package  ready-to-serve  grilled chicken breast strips
• 1  tablespoon  shredded parmesan cheese
• 2  teaspoons pine nuts, toasted

Directions

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
2. 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.
3. 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.
4. Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.