1 tsp. olive or vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 jar (16 oz.)Roasted Garlic Parmesan Pasta Sauce
1 small tomato, chopped
8 oz. rotelle, penne or gemelli pasta, cooked and drained
In 12-inch nonstick skillet, heat oil over medium heat and lightly brown chicken. Stir in Pasta Sauce and tomato. Simmer covered, stirring sauce occasionally, 10 minutes or until chicken is no longer pink. To serve, spoon chicken and sauce over hot pasta. Garnish, if desired, with crisp-cooked crumbled bacon and chopped fresh basil.
Weight Watchers Points: not yet calculated please check back soon!
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