Chicken and Penne di Genoa

• 3 cups penne pasta, uncooked
• 1/4 cup flour
• 1 tsp. dried basil leaves
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 Tbsp. extra virgin olive oil
• 1 jar (650 mL) Classico di Genoa Tomato & Pesto Pasta Sauce

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, combine flour and basil in shallow dish.
3. Add chicken, 1 piece at a time, to flour mixture; turn until evenly coated with flour.
4. Shake chicken gently to remove excess flour.
5. Heat oil in large skillet on medium heat.
6. Add chicken; cook 2 to 3 min.
7. on each side or until golden brown on both sides.
8. Pour pasta sauce over chicken; cover.
9. Simmer on medium-low heat 10 min.
10. or until chicken is done (165 degrees F).
11. Drain pasta; serve with chicken and sauce.

penne pasta, flour, basil, chicken breasts, extra virgin olive oil, tomato

Taken from www.kraftrecipes.com/recipes/chicken-penne-di-genoa-189962.aspx (may not work)