Sunday, January 27, 2013

Penne Pasta with Sun-Dried Tomato Cream Sauce

I like this recipe because it uses low-fat milk instead of cream.  You could add grilled chicken breast to this pasta.

2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz.) Evaporated Low-Fat 2% Milk
2 cups (8 oz. pkg.) shredded Italian-style four-cheese blend
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp ground black pepper
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

While pasta is cooking, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted and slightly thickened.  Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Makes 7 (1/2 cup) servings


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