Juicy white-meat chicken gets dressed up when tossed with zesty sun-dried tomatoes, a touch of garlic and tender pasta, all laced together with a delicate sour cream white sauce.  Light the candles – it’s Italian tonight!  Stovetop:  15 minutes.
 
Preparation:  Thaw completely. If frozen or partially frozen, defrost in microwave before cooking.
 
Cooking Instructions:  Noodles:  In medium saucepan, bring 8 cups water to a boil. Add noodles and boil 8-10 minutes or until tender. Drain noodles and set aside.  Chicken:  Heat a large skillet on medium-high heat and add 2 tablespoons cooking oil (1 tablespoon for regular entrée). Add contents from bag of chicken and cook 5-8 minutes until heated through. Reduce heat to low. Add the sauce and stir to coat ingredients. Cook 1-2 minutes until heated through. Stir in cooked noodles. 
 
Suggested Sides:  Ratatouill or fresh salad greens