Cream gives the sauce a rich, silky finish.

Melissa Dupree
Recipe by Cooking Light

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Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

426 calories; calories from fat 21%; fat 10.2g; saturated fat 4.1g; mono fat 3.7g; poly fat 1.3g; protein 37g; carbohydrates 40.2g; fiber 3.1g; cholesterol 129mg; iron 3.7mg; sodium 537mg; calcium 133mg.