Creamy Chicken and Tomato Pasta

Ingredients

• 10 ounces creamy alfredo pasta sauce light classico®
• 0.3 cup chicken broth dry white
• 0.3 cup basil fresh snipped
• 1 clove garlic minced
• 0.3 cup milk 
• 0.8 cup oil-pack tomatoes dried drained thinly sliced
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese grated
• 1 tablespoon parsley italian snipped
• 8 ounces soup noodles (such as linguine, bow ties, penne, or rotelle)
• 0.3 teaspoon pepper 
• 2  shallots chopped
• 12 ounces chicken breast halves boneless skinless cut into bite-size pieces

Equipment

• frying pan
• oven
• mixing bowl
• baking pan

Directions

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.
2. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
3. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
4. In a large mixing bowl combine cooked pasta, chicken mixture, Classico® Light Creamy Alfredo pasta sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
5. Transfer to a 2-quart rectangular baking dish.
6. 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.
7. Garnish with fresh basil, if desired.