| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta/pizza | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <[email protected]> on Apr 01, 1998
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