"The thought of garlic, pine nuts and sun-dried tomatoes made my taste buds pop!" says member Donna Regenauer. So she went to work in the kitchen and came up with this appealing dish. "I actually made this one year for 50 nurses," she says. "They went wild for it!"
8 oz. farfalle (bow-tie pasta)
2 tablespoons butter
1 tablespoon olive oil
3 boneless skinless chicken breast halves, cut into 1-inch pieces
4 large garlic cloves, minced
4 plum tomatoes, chopped
1/3 cup chopped sun-dried tomatoes in oil, drained
1 1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped fresh cilantro, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup pine nuts
2 tablespoons grated Parmesan cheese
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat butter and oil in large skillet over medium-high heat until butter is melted and oil is hot. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in plum tomatoes and sun-dried tomatoes; cook and stir 1 minute.
3. Stir in cream, salt and pepper; bring to a boil. Add 3 tablespoons of the cilantro, basil and oregano. Reduce heat to medium; gently boil 6 to 8 minutes or until slightly thickened and chicken is no longer pink in center, stirring occasionally.
4. Stir in pasta and pine nuts; sprinkle with cheese and remaining 1 tablespoon cilantro.
5 (about 1 1/3-cup) servings
PER SERVING: 680 calories, 43.5 g total fat (21.5 g saturated fat), 27.5 g protein, 46 g carbohydrate, 155 mg cholesterol, 580 mg sodium, 3.5 g fiber