Chicken and penne pasta toss
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | pounds | Boneless skinless chicken breast tenders |
| ¼ | cup | I Can't Believe It's Not Butter; spray |
| 2 | cups | Nonfat creamer |
| 1 | cup | Parmesan cheese; grated |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 3 | ounces | Sun-dried tomatoes; moistened and sliced |
| 1 | pounds | Pasta; cooked and drained |
Directions
Heat oil over medium-high; sauté chicken 5-7 minutes or until no pink remains.
Meanwhile, in large saucepan, combine ICBINB and creamer over medium heat.
Bring to a boil, stirring occasionally. Reduce heat to low and add parmesan, garlic, salt, and pepper. Stir until smooth; add tomatoes.
Cook and drain the penne, then add cream mixture and chicken to pasta; heat on medium until warm (3-5 minutes), stirring constantly.
By the way--you can add the chicken to the cream/tomato mixture and freeze it for later use. I use this recipe when I do "Once-A-Month Cooking." Recipe by: adapted from iQVC recipe (lower fat) Posted to MC-Recipe Digest by "Shelley" <saitoro@...> on Apr 01, 1998