Sun-Dried Tomato Chicken and Linguine in Creamy Tomato Sauce

I combined several recipes to create this yummy Italian dish.  This main course is easy to prepare but presents nicely when served family style.  Serve with a green salad and garlic bread for a complete meal.

Linguine
1 jar (1 lb. 10 oz.) pasta sauce
2 c water
8 oz. uncooked linguine
½ c chopped fat-free half-and-half
½ t dried basil

In a large saucepan, stir in pasta sauce and water. Bring to a boil over high heat. Stir in uncooked linguine and return to a boil. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until linguine is tender. Stir in half-and-half and basil. Transfer to serving platter and top with cooked chicken.


Sun-dried Tomato Chicken:
4 slices bacon, chopped
1 lb. boneless, skinless chicken breast halves or chicken tenders
¼ c sun-dried tomato dressing
1 t dried basil leaves
2 tomatoes, chopped
2 T grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.


Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes.


Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.