Tomato-Chicken Pasta

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 (9-ounce) package fresh fettuccine
• 1/4 cup boiling water
• 2 tablespoon 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

Directions

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.
3. Drain.
4. While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add shallots and chicken, and sauté 5 minutes.
6. Reduce heat to medium; stir in wine and cream.
7. Cook 3 minutes, stirring occasionally.
8. Combine pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat.
9. Sprinkle with 1/4 cup basil and pepper.

Yield: 4 servings (serving size: 1 1/2 cups)