|4||garlic cloves, peeled|
|2||cups grape or cherry tomatoes|
|3||cups uncooked mezze penne pasta|
|3||cups chicken broth|
|3/4||cup dry white wine such as Chardonnay|
|1/2||tsp each salt and coarsely ground black pepper|
|1 1/4||cups lightly packed fresh basil leaves, divided|
|1||oz Parmesan cheese, grated (about 1/4 cup packed)|
|2||cups diced grilled chicken breasts|
|Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)|
Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook's Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.