Chicken, Pine Nut, and Basil Sauce

Serves 4

10 oz shaped pasta, such as rotini or radiatore.
1 T olive oil
3/4 poiund chicken cut into 1/2 pieces
2 cloves garlic, minced or pressed
13 3/4 ounce can reduced-sodium chicken broth
1/2 coarsely chopped sun-dried (not oil packed) tomatoes (I used fresh, but it made it really wet and I had to boil a lot of liquid off.)
1/2 t salt
1/4 t red pepper flakes
3/4 C packed fresh basil leaves
2 T reduced-fat cream cheese
1 T pine nuts

Heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring, until browned, about 5 minutes. With a slotted spoon, transfer the chicken to a plate.

Cook pasta according to package.

While the pasta is cooking, add the remaining teaspoon oil and the garlic to the skillet and cook until the garlic is softned, about 1 minute. Reserve 1/4 C broth. Add the remaining broth, tomatoes, salt, and red pepper flakes and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes are very soft, about 8 minutes.

Meanwhile, in a food processor or blender, combine the reserved broth, the basil, cream chesse, and pine nuts and process to a smooth puree. Stir the puree into the skillet. Return the chicken to the pan and cook until the sauce is smooth and creamy and the chicken is heated through, 2-3 mintues. Toss the sauce with the hot pasta, dived among 4 bowls, and serve topped with freshly grated parmesan and side salad.