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Creamy Chicken and Tomato Pasta

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. 




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