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

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