Creamy Basil Parmesan Chicken & Pasta

2. Cut chicken into thin strips (2 x 1/4 inch). Melt butter in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring frequently, until outsides turn white.

3. Stir in milk and Seasoning. Heat to boiling, stirring occasionally. Reduce heat to medium; simmer uncovered about 3 minutes, stirring occasionally, until chicken is no longer pink in center.  

SERVE

4. Stir in Sun-Dried Tomatoes and Creamy Sauce; heat about 1 minute or until hot. Remove from heat. Drain pasta; toss with chicken mixture (sauce will thicken as it stands). Sprinkle with Grated Cheese. Refrigerate leftovers. 

*For easier prep, buy already cut-up uncooked boneless skinless chicken breasts. Look in the grocer’s meat case.

**Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking.

High Altitude (3500-6500 ft): No change.