Ingredients
1-1/4 cups uncooked bow tie pasta1/2 cup boiling water1/4 cup chopped sun-dried tomatoes (not packed in oil)1 teaspoon chopped shallot1 garlic clove, minced2 teaspoons olive oil1/4 cup white wine or reduced-sodium chicken broth2 tablespoons sliced ripe olives1 tablespoon prepared pesto1/8 teaspoon pepper1-1/2 teaspoons all-purpose flour1/2 cup fat-free half-and-half1 package (6 ounces) ready-to-use grilled chicken breast strips1 tablespoon shredded Parmesan cheese2 teaspoons pine nuts, toasted
Preparation
Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts.
