Chicken And Penne Pasta Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta/pizza | 4 | Servings | |
INGREDIENTS
| 2 | T | 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 | t | Salt |
| 1 | t | Black pepper |
| 3 | oz | Sun-dried tomatoes |
| moistened and sliced | ||
| 1 | lb | Pasta, cooked and drained |
INSTRUCTIONS
1998 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@usa.net> on Apr 01,
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 166
Total Fat: 18.7g
Cholesterol: 31.1mg
Sodium: 1692mg
Potassium: 916.3mg
Carbohydrates: 29g
Fiber: 3.7g
Sugar: 14.1g
Protein: 20.2g