Things You’ll Need

Pasta Shells
Chicken Breasts
Italian Dressing
Sun-dried Tomatoes(Not in oil)
Tomato Sauce (8 ounce can)
Garlic
Fresh Basil
Olive Oil
Non-Fat Plain Greek Yogurt
Parmesan Cheese
Sour Cream
Spices(Garlic powder, oregano, salt, black pepper, crushed red pepper)

Step 1: Process the Sauce

Tip #1 Cook pasta al dente! Be sure not to overcook.

Start by marinating chicken breasts for at least 2 hours in your favorite Italian dressing. Grab the food processor and place in about 2 cups of sun-dried tomatoes, a hand full of fresh basil, and about 6 cloves of garlic.

Start to blend. While blending add in olive oil, tomato sauce, and a little bit of hot water until it is the desired thickness.

Should be pretty thick. Then continue to add in about 2 tablespoons of Greek yogurt and sour cream.

Step 2: Seasoning

Tip #2 Taste Taste Taste.

Bring a pot of salted water to a boil and add in pasta. Next begin to grill chicken. While chicken and pasta are cooking add the sauce into a large skillet, and now season with spices listed above. Taste the sauce and add in about two tablespoons of brown sugar to cut the acidity. Stir in another cup of water and let it sit on low heat.

Step 3: Serving and Suggestions

Tip #3 Let the chicken rest before slicing into it.

Strain pasta once al dente. Remove chicken from grill, let it rest, and slice it up. Now toss pasta, sauce, and grilled chicken all together. Cut fresh basil into ribbons. Garnish with basil, crushed red pepper, and some Parmesan cheese.

Suggestions: