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Title: Chicken and Penne Pasta Toss Categories: Chicken, Pasta/pizza Yield: 4 Servings 2 tb Olive oil 1 1/2 lb Boneless skinless chicken -breast tenders 1/4 c I Can't Believe It's Not -Butter; spray 2 c Nonfat creamer 1 c Parmesan cheese; grated 1 Clove garlic; minced 1/2 ts Salt 1 ts Black pepper 3 oz Sun-dried tomatoes; -moistened and sliced 1 lb Pasta; cooked and drained 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" |