Creamy Chicken and Tomato Pasta
ounces pasta (such as linguine, bow ties, penne, or rotelle)
clove garlic, minced
tablespoon olive oil
ounces skinless, boneless chicken breast halves, cut into bite-size pieces
cup dry white wine or chicken broth
cup snipped fresh basil
tablespoon snipped Italian parsley
10 ounce container refrigerated light alfredo sauce
cup oil-pack dried tomatoes, drained and thinly sliced
cup grated Parmesan cheese
Fresh basil (optional)
- Cook pasta according to package directions; drain. 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. Garnish with fresh basil, if desired. Makes 6 servings.
From the Test Kitchen
Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.
Nutrition Facts(Creamy Chicken and Tomato Pasta)
- Per serving:
- 428 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 58 mg chol.,
- 640 mg sodium,
- 45 g carb.,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet