Darn Good Pasta

Comfort food at it's best! Quick Cooking - Spring 2008


8 oz. uncooked penne or bow tie pasta

2 shallots, chopped

1 garlic clove, minced

1 Tbsp. olive oil

3/4 lb. chicken breast, cut into bite-size pieces

1/4 c. pino grigio (I don't know what kind of wine this is, I just use a generic cooking wine; but the magazine said, "light-bodied white wine with fresh citrus flavors")

1/4 c. chopped fresh basil leaves

1 Tbsp. dried parsley flakes

1 jar (10 oz.) Alfredo sauce

3/4 c. sliced sun-dried tomatoes in olive oil, drained

1/3 c. milk

1/2 c. grated Parmesan cheese, divided

1/4 tsp. pepper

Cook pasta according to the package directions; drain. Meanwhile, in a large skillet over medium heat, cook shallots and garlic in olive oil for about 30 seconds. Add chicken and cook for 3 minutes until no longer pink. Add wine, basil and parsley; cook for 1 minute.

In a large bowl, combine cooked pasta, chicken mixture, Alfredo sauce, tomatoes, milk, 1/4 cup cheese and pepper. Spoon into a shallow 2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350 deg. for 15 minutes. Uncover and bake an additional 10-15 minutes or until heated through.

Yield: 4 servings