Favorite Chicken Pasta from Light & Tasty Taste of Home

Submitted by nicoleingermantown

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

 

• Ready In: 30mins
• Ingredients: 15
• 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.

Reviews

[Karen Elizabeth]

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.