8 oz. uncooked ziti
2 C. frozen cut green beans
1 T. oil
1 lb. boneless, skinless chicken breast halves, cut into thin bite-sized strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/2 c. coarsely chopped dry-pack sun-dried tomatoes
1/2 t. dried basil leaves
1 C. chicken broth
2/3 C. half-and-half
1 T. cornstarch
1. In Dutch oven or large saucepan, cook ziti as directed on package, adding green beans during last 5-7 minutes of cooking time. Cook until ziti and green beans are tender; drain. return to Dutch oven or place in large serving bowl; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add Chicken and onion; cook and stir 4-5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Add tomatoes, basil and broth. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
3. In small bowl, combine half-and-half and cornstarch; blend until smooth. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until mixture is bubbly and thickened, stirring constantly.
4. Add chicken mixture to cooked ziti and green beans; toss gently to mix. If desired, garnish with chopped fresh parsley.
5 servings; Cal 380, Fat 10g, sodium 330mg, Carb 44g, dietary fiber 3g, protein 29g