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A rich wine and cheese sauce tops chicken and pasta in this simple, yet elegant, dinner.

 

Servings: 4 main-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

8 ounces dried bow tie pasta

2 cloves garlic, minced

2 tablespoons olive oil

1 lb. skinless, boneless chicken breast halves, cut into thin bite-size strips

1 teaspoon dried basil, crushed

1/8 teaspoon crushed red pepper

3/4 cup chicken broth

1/2 cup oil-packed dried tomatoes, drained and cut into thin strips

1/4 cup dry white wine

1/2 cup whipping cream

1/4 cup grated Parmesan cheese

Grated Parmesan cheese (optional)

 

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.