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    Tomato-Chicken Pasta

    Source of Recipe

    Cooking Light-J/F/03

    List of Ingredients

    • 1 (9-ounce) package fresh fettuccin
    • 1/4 cup boiling water
    • 2 tablespoons sun-dried tomato sprinkles
    • 2 teaspoons olive oil
    • cooking spray
    • 1/2 cup finely chopped shallots
    • 1 pound chicken breast tenders, cut into 1-inch pieces
    • 1/2 cup dry white wine
    • 1/3 cup whipping cream
    • 1/2 cup chopped fresh basil, divided
    • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper


    1. Cook pasta according to package directions, omitting salt and fat.

    2. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.

    3. While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallot and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.

    4. Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper.

    5. Yield: 4 servings (serving size: 1 1/2 cups). 426 cal, 10.2g fat, 37mg pro, 40.2g carb, 3.1g fiber, 129mg chol, 3.7mg iron, 537mg sod, 133mg calc.




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