Tomato-Chicken Pasta

Cream gives the sauce a rich, silky finish.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

426 (21% from fat)

Fat:

10.2g (sat 4.1g,mono 3.7g,poly 1.3g)

Protein:

37g

Carbohydrate:

40.2g

Fiber:

3.1g

Cholesterol:

129mg

Iron:

3.7mg

Sodium:

537mg

Calcium:

133mg