1/2 pound your favorite shape pasta, cooked 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces Salt and black pepper to taste 1 tablespoon butter 2 tablespoons olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 (14.5 ounce) can Italian seasoned diced tomatoes, drained 2 teaspoons dried basil 1 cup chicken broth 1 cup fat free half-and-half 2 cup parmesan cheese, divided
Heat oven to 350 degrees
Spray a 13 x 9-inch baking dish with no-stick cooking spray; place cooked pasta in the pan and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper; add to pan. Saute for 2-3 minutes or until lightly browned; transfer chicken pieces to baking dish with pasta.
In the same skillet, combine the remaining 1 tablespoon olive oil with the butter; add the garlic and onion, saute 2 minutes.
Stir in tomatoes, basil and chicken broth; bring to a boil. Reduce heat and simmer 10 minutes.
Stir in the half and half and 1 cup parmesan cheese. . Pour tomato mixture over the pasta and chicken. Sprinkle with remaining parmesan cheese.
Bake, uncovered, about 20 minutes or until bubbling and golden brown.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.