Subj : BH&G 2317
To   : ALL
From : DAVE DRUM
Date : Mon Apr 05 2021 14:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Chicken & Tomato Pasta
 Categories: Pasta, Poultry, Dairy, Vegetables, Cheese
      Yield: 6 Servings
 
      8 oz Pasta
      2    Shallots; chopped
      1 cl Garlic; minced
      1 tb Olive oil
     12 oz Skinned, boned chicken; in
           - bite-size pieces
    1/4 c  Dry white wine or chicken
           - broth
    1/4 c  Snipped fresh basil
      1 tb Snipped Italian parsley
     10 oz Container refrigerated light
           - alfredo sauce
    3/4 c  Oil-pack dried tomatoes;
           - drained, thin sliced
    1/3 c  Milk
    1/2 c  Grated Parmesan cheese
    1/4 ts Pepper
           Fresh basil (opt)
 
  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.
  
  In a large mixing bowl combine cooked pasta, chicken
  mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of
  the Parmesan cheese, and pepper.
  
  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.
  
  MAKE AHEAD TIP: Prepare casserole except do not bake.
  Cover with foil and chill up to 24 hours. Bake in a
  350ºF/175ºC oven for 25 minutes. Uncover and bake for 10
  to 15 minutes more or until heated through and top is
  slightly golden.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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