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, 1998
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