Ingredients Jump to Instructions ↓

  1. 1-1/4 cups uncooked bow tie pasta

  2. 1/2 cup boiling water

  3. 1/4 cup chopped sun-dried tomatoes (not packed in oil)

  4. 1 teaspoon chopped shallot

  5. 1 garlic clove, minced

  6. 2 teaspoons olive oil

  7. 1/4 cup white wine or reduced-sodium chicken broth

  8. 2 tablespoons sliced ripe olives

  9. 1 tablespoon prepared pesto

  10. 1/8 teaspoon pepper

  11. 1-1/2 teaspoons all-purpose flour

  12. 1/2 cup fat-free half-and-half

  13. 1 package (6 ounces) ready-to-use grilled chicken breast strips

  14. 1 tablespoon shredded Parmesan cheese

  15. 2 teaspoons pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes. In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer. Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.


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