This is a great Pasta recipe that has been made into a LOWER FAT version. Just perfect for January, seeing that most people try to diet in the month of January so I though I'd post this one. My kids love this one, first because the pasta is shaped like bows and second because they love olives.
1 Box Pasta Bows (Walmart Brand- I'm not sure how many ounces the box is)
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water (I just steal some from the pot of boiling water for the pasta)
1 chopped shallot (if you don't know what a shallot is- it's like an onion, but way smaller and pink. You can get them near the onions and garlic, they usually come in a net package with 3 or 4 together)
2 small cloves or 1 large clove garlic, minced
2 tsp olive oil
1/2 cup chicken broth
2-3 TBSP sliced olives (about 1 small can- depends how much you like olives)
2 TBSP prepared pesto (you can get this in a jar near the tomato sauces and alfredo sauces. You'll wonder what to do with a whole jar, but pesto is great on sandwiches and even better on the Alfredo chicken pizza)
1/4 tsp pepper
Salt to taste
3 tsp flour
1 cup fat-free half-n-half
3 cooked chicken breast, sliced thin
shredded Parmesan cheese
toasted pine nuts (optional)
Cook past according to direction on package. In a small bowl, combine boiling water and sun-dried tomatoes; cover and let stand 5 minutes. In a large skillet, cook shallot and garlic in oil until shallot is translucent. Stir in broth, olives, pesto, pepper and salt to taste one minute longer. Combine flour and half-n-half until smoth, stir into pan. Bring to a boil and cook until thickened.
Drain pasta and tomatoes; add to creamy mixture. Stir in Chicken; heat through. Sprinkle with shredded parmesan cheese and pine nuts.