Creamy Chicken and Tomato Pasta

Recipe Name	Description	Contributor
Creamy Chicken and Tomato Pasta	Chicken-noodle casserole updated with dried tomatoes, fresh basil, and creamy alfredo sauce.	Ron Picard
Ingredients: 8 oz. penne pasta 4 green onions sliced 2 cloves minced garlic 1 T olive oil 12 oz. skinless chicken breast, cut into bite-sized pieces 1/4 c chicken broth 1/4 c snipped fresh basil 1 T snipped Italian parsley 10 oz. light alfredo sauce 1/4 c reconstituted dried tomatoes 1/3 c milk 1/2 c grated Parmesan 1/4 t pepper
Preparation: Cook pasta according to instructions, drain. In a large skillet cook onions and garlic in hot olive oil for 30 seconds (do not overcook). Add chicken and cook until chicken is no longer pink. Drain off fat. Add broth, basil and parsley. Cook 1 minute. Add pasta, alfredo sauce, tomatoes, milk, half the Parmesan, and pepper. Turn into baking dish, top with remaining Parmesan. Cover and bake at 350 for 15 minutes. Uncover and bake 10 minutes more.