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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 1 1/2 x ca. 450 g | Boneless skinless chicken breast tenders |
| 1/4 Tasse | I Can't Believe It's Not Butter; spray |
| 2 Tasse | Nonfat creamer |
| 1 Tasse | parmesan grated |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | black pepper |
| 3 x ca. 30 g | Sun-dried tomatoes; moistened and sliced |
| 1 x ca. 450 g | Pasta; cooked and drained |
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Heat oil over medium-high; sauté chicken 5-7 minutes or until no pink remains.
Meanwhile, in large saucepan, combine Icbinb and creamer over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and add parmesan, garlic, salt, and pepper. Stir until smooth; add tomatoes.
Cook and drain the penne, then add cream mixture and chicken to pasta; heat on medium until warm (3-5 minutes), stirring constantly.
By the way-you can add the chicken to the cream/tomato mixture and freeze it for later use. I use this recipe when I do "Once-A-Month Cooking."
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