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Main dishes

Creamy Chicken and Tomato Pasta

Creamy Chicken and Tomato Pasta recipe
Recipe and Photo by: Better Homes and Gardens
Chicken and noodle casserole gets a neat twist with dried tomatoes, fresh basil and creamy Alfredo sauce. Call it scrumptious.
25 min
50 min
6 servings

What You Need

 ounces pasta (such as linguine, bow ties, penne, or rotelle)
 shallots, chopped
clove  garlic, minced
 tablespoon olive oil
 ounces boneless skinless chicken breasts, cut into bite-size pieces
cup  dry white wine or chicken broth
cup  snipped fresh basil
 tablespoon snipped Italian parsley
  10-ounce container refrigerated light alfredo sauce
cup  oil-pack dried tomatoes, drained and thinly sliced
cup  milk
cup  grated Parmesan cheese
 teaspoon pepper
 Fresh basil (optional)

Make It

1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.

2. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.

3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.

Kraft Kitchens Tips

Make-Ahead Tip
Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.
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