Lite Chicken & Pasta With Sun-Dried Tomatoes

• 2 ounces whole wheat rotini, uncooked
• 2 tablespoons sun-dried tomatoes (not oil packed)
• 1 garlic clove
• 1 teaspoon trans-fat free canola margarine
• 2 fluid ounces fat-free chicken broth
• 2 fluid ounces evaporated skim milk (12 oz. canned)
• 4 ounces raw boneless skinless chicken breasts
• 18 teaspoon black pepper
• 2 teaspoons extra virgin olive oil
• 4 fresh basil leaves

1. Cook pasta according to package directions; drain and keep warm.
2. Chop tomatoes coarsely; peel and mince garlic.
3. Melt margarine over low heat in a small saucepan; add garlic and cook for 30 seconds.
4. Add the tomatoes and 1 fl.
5. oz.
6. (2 Tbsp.)
7. of the chicken stock; increase to medium heat and bring to a boil.
8. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
9. Add the evaporated milk and bring to a boil, stirring.
10. Simmer over medium heat until the sauce is thickened.
11. Meanwhile, sprinkle the chicken with pepper on both sides.
12. Heat oil over medium heat in a small skillet; saute chicken for about 4 minutes per side, or until no longer pink inside.
13. Remove chicken from skillet; cover and keep warm.
14. In the same skillet over medium heat, bring remaining 1 fl.
15. oz.
16. (2 Tbsp.)
17. of chicken stock to a boil, stirring up any bits from bottom of skillet.
18. Add to the cream sauce in the saucepan; stir in chopped basil and adjust seasonings to taste.
19. To serve, place pasta on serving plate, top with chicken (sliced diagonally, if desired), and top with cream sauce.

whole wheat rotini, tomatoes, garlic, transfat free canola margarine, fluid ounces fatfree, fluid, chicken breasts, black pepper, extra virgin olive oil, fresh basil

Taken from www.food.com/recipe/lite-chicken-pasta-with-sun-dried-tomatoes-235253 (may not work)