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Creamy Garlic Chicken Pasta

Active Time: 20 minutes • Total Time: 30 minutes • Serves: 4

1/2 (1-pound) box farfalle or campanelle pasta (about 3 cups)
1 tablespoon Schnucks extra virgin olive oil
1 package (1 pint) grape tomatoes, each cut in half
1 zucchini (about 8 ounces), cut lengthwise in half, then crosswise into 1/2-inch-thick slices
2 cups diced or shredded Schnucks classic, herb or lemon pepper whole roasted chicken meat (about 8 ounces)
1 container (10 ounces) refrigerated savory garlic cooking creme
1/2 cup loosely packed fresh basil leaves, thinly sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Remove 1 cup pasta cooking water; set aside. Drain pasta, then return to same saucepot.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add tomatoes, zucchini and chicken and cook 5 to 6 minutes or until tomatoes soften and zucchini is tender, stirring occasionally. Add cooking creme and cook 2 minutes or until heated through, stirring occasionally.

3. Toss chicken mixture into pasta. If desired, for a thinner sauce, add some pasta cooking water. Sprinkle with basil to serve.

Each serving: about 480 calories, 16 g total fat (7 g saturated),
80 mg cholesterol, 580 mg sodium, 14 g carbohydrate,
4 g fiber, 33 g protein