Tomato-Chicken Pasta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound chicken breast tenders cut into 1-inch pieces
• 0.5 cup cooking wine dry white
• 9 ounce fettuccine barilla fresh
• 0.5 cup basil fresh divided chopped
• 2 teaspoons olive oil 
• 1 ounce preshredded parmesan cheese fresh
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped
• 2 tablespoons sun-dried tomato sprinkles 
• 0.3 cup water boiling
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes.
3. Drain.
4. While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.
6. Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat.
7. Sprinkle with 1/4 cup basil and pepper.