Recipe - Chicken And Penne Pasta Toss

2 tablespoon Olive oil
1 One half pound Boneless skinless chicken
breast tenders
One fourth cup I Can't Believe It's Not
Butter; spray
2 cup Nonfat creamer
1 cup Parmesan cheese; grated
1 Clove garlic; minced
One half teaspoon Salt
1 teaspoon Black pepper
3 ounce Sundried tomatoes;
moistened and cut or sliced up
1 pound Pasta; cooked and drained

Heat oil over mediumhigh; sauté chicken 57 minutes or until no pink
remains.

Meanwhile, in large saucepan, combine ICBINB and creamer over medium heat.
Bring to a boil, stirring occasionally. Reduce heat to low and add
parmesan, garlic, salt, and pepper. Stir until smooth; add tomatoes.

Cook and drain the penne, then add cream mixture and chicken to pasta; heat
on medium until warm (35 minutes), stirring constantly.

By the wayyou can add the chicken to the cream/tomato mixture and freeze
it for later use. I use this recipe when I do "OnceAMonth Cooking."

Recipe by: adapted from iQVC recipe (lower fat)

Posted to MCRecipe Digest by "Shelley" saitoro@usa.net on Apr 01, 1998