1 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup dry white wine
1/3 cup whipping cream
1/2 cup chopped fresh basil, divided
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.
While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.
Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper.