Chicken Parmesan Pasta Toss
8 oz. (1/2 of 16-oz. pkg.) fettuccine, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, sliced
2 cloves garlic, minced
3 Tbsp. tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1/4 cup Sun-Dried Tomato Vinaigrette Dressing
1/4 cup Grated Parmesan Cheese
Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 8 min or until cooked through, stirring frequently. Add garlic; cook an additional 2 min., stirring occasionally.
Stir in tomato paste. Increase heat to medium-high; cook and stir 1 min. Add tomatoes, water and dressing; cook 2 min., stirring occasionally.
Drain pasta; toss with sauce in large serving bowl.
Sprinkle with cheese.