Thursday, June 26, 2014

  •   Ingredients

    • 2 2/3 cups uncooked penne pasta (8 oz)
    • 1/2 cup Italian dressing
    • 4 boneless skinless chicken breasts, flattened slightly
    • 2 cloves garlic, finely chopped
    • 1/4 cup white wine
    • 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
    • 1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves
    • 1/4 cup shredded Parmesan cheese
  • Directions

    1. Cook and drain pasta as directed on package. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.
    2. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-low heat. Cook garlic in oil 1 to 2 minutes or until garlic just starts to brown. Drain chicken, discarding dressing. Add chicken to skillet. Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Stir in wine; cook until most of the wine has evaporated. Stir in cooking sauce, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until mixture starts to thicken.
    3. Serve over pasta. Top with Parmesan cheese.

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