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Bow-Tie Pasta With Chicken Alfredo Sauce

pasta, chicken - breast

12 oz skinless boneless chicken breast
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1 tablespoon margarine or butter
2 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken stock
2 teaspoons dried tarragon
1/4 cup grated Parmesan cheese
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onions
1 cup chopped red or green peppers
12 oz bow-tie pasta

In nonstick skillet sprayed with vegetable spray, cook whole chicken breasts over medium-high heat until browned; turn over and cook for 3 minutes more, or until just done at center. Let cool slightly and slice into thin strips. Set aside. In small saucepan, melt margarine over medium heat; add flour and cook, stirring, for I minute. Gradually add milk and stock, stirring constantly, just until mixture thickens slightly (approximately 5 minutes) . Add tarragon and cook for 2 more minutes. Add Parmesan and remove from heat. Meanwhile, in saucepan, heat vegetable oil over medium heat; add garlic and onions and sauté for 4 minutes until browned. Add red peppers and sauté for 4 minutes or until softened. Set aside. In large pot of boiling water, cook pasta according to package directions or until tender but firm; drain. Put pasta, chicken and cooked vegetables in serving bowl. Add sauce, toss and serve. Note; If using fresh tarragon, chop 1/3 cup and add just before tossing with pasta. Basil may replace tarragon.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 6 servings

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