Creamy Garden Pasta

  • 16 oz. penne pasta
  • 12 oz. fat free evaporated milk
  • 2 ripe tomatoes, cut into wedges
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 zucchini, halved and sliced
  • 1 clove garlic, minced
  • 1 red bell pepper, sliced
  • 1 grilled chicken breast, thinly sliced
  • Cooking spray
  • 1 oz. shredded asiago cheese

Cook the pasta according to the package directions and drain.

Meanwhile, combine the evaporated milk, 1 ripe tomato, salt and pepper in a food processor. Process until the mixture is smooth and creamy. Toss with the prepared pasta. Add the zucchini, garlic, bell pepper, chicken breast and remaining tomato. Stir to combine.

Spray a 9X13-inch baking dish with cooking spray and pour the pasta into the dish. Sprinkle with shredded cheese. If desired, cover and chill until you're ready to finish the dish.

Preheat the oven to 375 degrees. Cover the baking dish with aluminum foil and bake for 20-30 minutes. Serve hot with warm bread.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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