Lite Chicken & Pasta With Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I found this recipe and fell in love with it. It is a great easy recipe when you are looking to cook for one person. Ingredients:
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 |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. Chop tomatoes coarsely; peel and mince garlic.
3. Melt margarine over low heat in a small saucepan; add garlic and cook for 30 seconds.
4. Add the tomatoes and 1 fl. oz. (2 Tbsp.) of the chicken stock; increase to medium heat and bring to a boil.
5. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
6. Add the evaporated milk and bring to a boil, stirring. Simmer over medium heat until the sauce is thickened.
7. Meanwhile, sprinkle the chicken with pepper on both sides.
8. Heat oil over medium heat in a small skillet; sauté chicken for about 4 minutes per side, or until no longer pink inside.
9. Remove chicken from skillet; cover and keep warm.
10. 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. Add to the cream sauce in the saucepan; stir in chopped basil and adjust seasonings to taste.
12. To serve, place pasta on serving plate, top with chicken (sliced diagonally, if desired), and top with cream sauce.
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