Ingredients
-
1 1/4
-
1/2
-
1/4
-
1
-
1
-
2
-
1/4
-
2
-
1
-
1/8
-
1 1/2
-
1/2
-
1
-
1
-
2
Directions
Favorite Chicken Pasta from Light & Tasty Taste of Home, A 30 minute recipe from Taste of Home’s Light and Tasty Magazine Dec/Jan 2008 issue, Other than leaving out the chicken (I felt like a vegetarian pasta and the recipe looked delicious without it) and the olives (didn’t realise I didnt have any), I made this as recipe (using a garlic herb stock since I wasnt using chicken ) I love the combination of pine nuts, pesto and sun-dried tomatoes, this was an excellent and quickly prepared dish Thank you, Nicole, this was made for Alphabet tag game
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Steps
|
1
Done
|
Cook Pasta According to Package Directions. Meanwhile, in a Small Bowl, Combine Water and Sun-Dried Tomatoes; Cover and Let Stand For 5 Minutes. |
|
2
Done
|
in a Large Skillet Over Medium Heat, Cook and Stir Shallot and Garlic in Oil For 2 Minutes. Stir in the Wine or Broth, Olives, Pesto and Pepper; Cook 1 Minute Longer. |
|
3
Done
|
Combine Flour and Half-and-Half Until Smooth; Stir Into the Pan. Bring to a Boil; Cook and Stir For 1-2 Minutes or Until Thickened. |
|
4
Done
|
Drain Pasta and Tomatoes; Add to Shallot Mixture. Stir in Chicken; Heat Through. Sprinkle With Parmesan Cheese and Pine Nuts. Yield: 2 Servings. |
