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Lite Chicken & Pasta With Sun- Dried Tomatoes

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Ingredients

Adjust Servings:
2 ounces whole wheat rotini, uncooked
2 tablespoons sun-dried tomatoes (not oil packed)
1 garlic clove
1 teaspoon trans-fat free canola margarine
2 fluid ounces fat-free chicken broth
2 fluid ounces evaporated skim milk (12 oz. canned)
4 ounces raw boneless skinless chicken breasts
1/8 teaspoon black pepper
2 teaspoons extra virgin olive oil
4 fresh basil leaves

Nutritional information

476.4
Calories
104 g
Calories From Fat
11.6 g
Total Fat
1.9 g
Saturated Fat
68.3 mg
Cholesterol
412.3 mg
Sodium
55 g
Carbs
5.8 g
Dietary Fiber
9.8 g
Sugars
40.7 g
Protein
312g
Serving Size

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Lite Chicken & Pasta With Sun- Dried Tomatoes

Features:
    Cuisine:

    This was good. The sun-dried tomatoes and basil give it a really refreshing taste. Made for Spring PAC 2010.

    • 55 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Lite Chicken & Pasta With Sun-Dried Tomatoes, I found this recipe at myalli com and fell in love with it It is a great easy recipe when you are looking to cook for one person , This was good The sun-dried tomatoes and basil give it a really refreshing taste Made for Spring PAC 2010 , I found this recipe at myalli com and fell in love with it It is a great easy recipe when you are looking to cook for one person


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    Steps

    1
    Done

    Cook Pasta According to Package Directions; Drain and Keep Warm.

    2
    Done

    Chop Tomatoes Coarsely; Peel and Mince Garlic.

    3
    Done

    Melt Margarine Over Low Heat in a Small Saucepan; Add Garlic and Cook For 30 Seconds.

    4
    Done

    Add the Tomatoes and 1 Fl. Oz. (2 Tbsp.) of the Chicken Stock; Increase to Medium Heat and Bring to a Boil.

    5
    Done

    Reduce Heat and Simmer, Uncovered, For About 10 Minutes or Until the Tomatoes Are Tender.

    6
    Done

    Add the Evaporated Milk and Bring to a Boil, Stirring. Simmer Over Medium Heat Until the Sauce Is Thickened.

    7
    Done

    Meanwhile, Sprinkle the Chicken With Pepper on Both Sides.

    8
    Done

    Heat Oil Over Medium Heat in a Small Skillet; Saut Chicken For About 4 Minutes Per Side, or Until No Longer Pink Inside.

    9
    Done

    Remove Chicken from Skillet; Cover and Keep Warm.

    10
    Done

    in the Same Skillet Over Medium Heat, Bring Remaining 1 Fl. Oz. (2 Tbsp.) of Chicken Stock to a Boil, Stirring Up Any Bits from Bottom of Skillet.

    11
    Done

    Add to the Cream Sauce in the Saucepan; Stir in Chopped Basil and Adjust Seasonings to Taste.

    12
    Done

    to Serve, Place Pasta on Serving Plate, Top With Chicken (sliced Diagonally, If Desired), and Top With Cream Sauce.

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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