CREAMY CHICKEN-GARLIC PASTA

By JoyceW-2

Ingredients

• 8 ounces farfalle (bow-tie) pasta
• 2 tablespoons margarine
• 1 tablespoon olive oil
• 3 boneless skinless chicken breast halves, cut into 1 inch pieces
• 4 large garlic cloves, minced
• 4 plum tomatoes, chopped
• 1/3 cup chopped sun-dried tomaotes in oil, drained
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons chopped cilantro, divided
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/4 cup pine nuts, optional
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions, drain.

Meanwhile, heat margarine and oil in large skillet over medium-high heat until margarine is melted and oil is hot. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in plum tomatoes and sun-dried tomatoes; cook and stir 1 minute.

Stir in cream, salt and pepper; bring to a boil. Add 3 tablespoons of the cilantro, basil and oregano. Reduce heat to medium; gently boil 6 to 8 minutes or until slightly thickened and chicken is no longer pink in center; stirring occasionally.

Stir in pasta and pine nuts; sprinkle with cheese and remaining 1 tablespoon cilantro.