Ingredients

1

package (9 oz) refrigerated fettuccine, cut into thirds

2

teaspoons vegetable oil

3

individually wrapped boneless skinless roasted garlic with white wine chicken breasts (4.8 oz each), sliced

1/2 cup milk

1

container (10 oz) savory garlic cooking creme

1

cup grape tomatoes, cut in half

1/4 cup shredded fresh basil leaves

2

tablespoons pine nuts, toasted

Preparation

In Dutch oven or 3-quart saucepan, cook and drain fettuccine as directed on package; return to Dutch oven.

Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring constantly, until browned. Reduce heat to medium. Gradually add milk, stirring constantly 1 minute. Add cooking creme; cook and stir 1 minute or until bubbly.

Pour sauce over cooked fettuccine. Add tomatoes and basil; toss gently to coat. Sprinkle with pine nuts.