Ingredients

• 8  ounces pasta (such as linguine, bow ties, penne, or rotelle)
• 2  shallots, chopped
• 1  clove garlic, minced
• 1  tablespoon olive oil
• 12  ounces skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/4  cup dry white wine or chicken broth
• 1/4  cup snipped fresh basil
• 1  tablespoon snipped Italian parsley
• 1  10-ounce container refrigerated light alfredo sauce
• 3/4  cup oil-pack dried tomatoes, drained and thinly sliced
• 1/3  cup milk
• 1/2  cup grated Parmesan cheese
• 1/4  teaspoon pepper
•   Fresh basil (optional)

Directions

1. 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.

2.In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.

3.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.

Make-Ahead Tip: 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.