I clipped this from a family circle magazine.
1 T. veg. oil
1 1/2 pounds boneless chicken breasts, cut into 1/2 inch pieces
1/2 red onion, thinly sliced
2 cloves garlic, peeled and chopped
1 can (14.5 ounces) tomatoes, drained
3/4 cup fat free half and half
2 chipotle peppers in adobo, seeded and chopped
3/4 tsp. salt
2 T. chopped cilantro
1 pound wagon wheel pasta
heat a large non-stick skillet over medium high heat. Add oil and chicken. Cook 5 minutes, turning after 3 minutes. Add onion and garlic, cook for 3 minutes. Stir in tomatoes, half and half, chipotle and salt. Simmer uncovered, 4 minutes. Stirring occasionally. Add cilantro.
Cook pasta according to directions, about 12 minutes. Drain, reserving 1/2 cup of the liquid.
Toss pasta with sauce. Add reserved water as needed to thin out sauce.
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