Name: Chicken and Penne Pasta Toss
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

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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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