Darn Good Pasta

from Taste of Home Brand Name Cookbook, Spring 2008 but I made several alterations

Ingredients:

13-16 oz uncooked pasta

½ c finely chopped onion + ¼ c minced garlic *

1 garlic clove, minced

1 tablespoon olive oil

1 lb boneless skinless chicken breast, cut into bite-size pieces

1/4 Pinot Grigio

1/4 cup chopped fresh basil leaves

1 tablespoon dried parsley flakes

1 jar (about 10 ounces) alfredo sauce

16 oz chopped canned tomatoes, drained  **

1/3 cup milk

1/2 cup grated Parmesan cheese, divided

1/4 teaspoon pepper

Directions:

Cook pasta according to package directions; drain.  Meanwhile, in a large skillet over medium heat, cook shallots and garlic in olive oil for about 30 seconds.  Add chicken and cook for 3 minutes until no longer pink.  Add wine, basil and parsley; cook for 1 minute.

In a large bowl, combine cooked pasta, chicken mixture, alfredo sauce, tomatoes, milk, 1/4 cup cheese and pepper.  Spoon into a shallow 2-qt. baking dish.  Sprinkle with remaining cheese. 

Cover and bake at 350 degrees F for 15 minutes.  Uncover and bake an additional 10-15 minutes or until heated through.

(I included the extra Parmesan in the dish so there is none to put on top at time of preparation.)

* Originally called for 2 shallots, chopped

** Originally called for 3/4 cup sliced sun-dried tomatoes in olive oil, drained