Creamy Tomato, Chicken, and Pasta Casserole

Chicken noodle casserole updated with sun-dried tomatoes, fresh basil, and creamy alfredo sauce.

• 8 oz pasta (such as linquine, bow ties, penne or rotelle)
• 2 shallots, chopped
• 1 clove garlic, chopped
• 1 tbsp olive oil
• 12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/4 cup dry white wine or chicken broth
• 1/4 cup snipped fresh basil and some for garnish, optional
• 1 tbsp snipped Italian parsley
• 1 10-oz. container refrigerated light alfredo sauce
• 3/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/3 cup milk
• 1/2 cup grated Parmesan cheese (divided)
• 1/4 tsp pepper

1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or till no longer pink remains in chicken. Drain off fat. Carefully add wine or broth, basil, and parsley. Cook for 1 minute more.

2. Preheat oven to 350 degrees. In a large mixing bowl, combine cooked pasta, chicken mixture, alfredo sauce, sun-dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. This can be done ahead and stored in the refrigerator until you're ready to bake.

3. Turn mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree oven for 15 minutes (longer if you refrigerated it). Uncover and bake for 10 minutes more or till heated through and top is slightly golden. If desired, garnish with fresh basil. Makes 6 main-dish servings.