Chicken Pasta Alfredo #658 6/03

Categories:
Italian, pasta, poultry

6 oz rotini pasta
1 tablespoon olive oil
2 large cloves garlic; minced
1 lb left over chicken; 3/4 inch dice
1 teaspoon dried basil
1/8 teaspoon crushed red pepper
3/4 cup chicken broth
1/2 cup oil-packed dried tomatoes; drained
1/4 cup dry white wine
2 tablespoon flour
3 tablespoon Butter
1 cup heavy cream
3/4 cup parmesan cheese
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Cook pasta for about 15 - 20 minutes or until done. Thinly slice the tomatoes. Meanwhile, heat oil in a large skillet over medium high heat. Add garlic and cook for about 30 seconds. Add chicken, basil, crushed red pepper, broth, dried tomatoes, and wine. Cook and stir for a few minutes to meld the flavors. Add the cooked pasta to the chicken mixture. In a small saucepan, melt butter; add flour and cook for a minute. Slowly add the cream and simmer until thickened. Remove from the heat and add the parmesan cheese, pepper and nutmeg. Add this mixture to the chicken and pasta. Stir and heat through. Serve with additional parmesan cheese if desired.

Yield: 6 servings