Tomato-Chicken Pasta
Cream gives the sauce a rich, silky finish.
Yield 4 servings (serving size: 1 1/2 cups)
1 (9-ounce) package fresh fettuccine
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
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine water and tomato sprinkles in a small bowl; let
stand 5 minutes. Drain.
While tomato soaks, heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add shallots and chicken, and saute 5 minutes.
Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring
occasionally.
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.
Cooking Light, JANUARY 2003
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