Darn Good Pasta!

I think the name says it all!  It's easy and flavorful pasta.  I ran out of penne pasta so I substituted spirals and for a healthier kick, I used whole wheat pasta.  For the white wine, you could try a Pinot Grigio, dry sherry, or anything similar.  If you don't have wine on hand, why not, but you could always use chicken stock instead.  As I've said before there's really no substitution for fresh herbs such as basil, so I also substituted in fresh chopped flat leaf parsley (about 1/4 cup).  When cooking the chicken I seasoned it with a little salt, pepper, and a pinch of red pepper flakes for a little spice.  I highly suggest using 'real' shredded parmesan not the powdery processed stuff you had on your spaghetti as a kid.  This is a great crowd-pleaser and easy to take to an event or friend's house.

Darn Good Pasta Recipe (Taste of Home Magazine):
8 ounces uncooked penne pasta
2 shallots, chopped
1 garlic clove, minced
1 tablespoon olive oil
3/4 pound boneless skinless chicken breast, cut into bite-size pieces
1/4 cup white wine
1/4 cup chopped fresh basil leaves
1 tablespoon dried parsley flakes
1 jar (about 10 ounces) alfredo sauce
3/4 cup sliced sun-dried tomatoes in olive oil, drained
1/3 cup milk
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon pepper

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 for 15 minutes. Uncover and bake an additional 10-15 minutes or until heated through. Yield: 4 servings.