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5 oz. dry penne pasta (1 1/2 C. cooked)
6 oz. chicken tenders
2 T. Extra virgin olive oil
1 clove garlic, minced
2 T. finely chopped sundried tomatoes
1/3 C. dry white wine
1/2 can (10 3/4 oz.) condensed cream of chicken soup
1/3 C. shredded Cheddar cheese
1-2 T. freshly chopped basil

Cook pasta according to package directions and allow to drain. Pound chicken lightly and cut into 1” pieces. Heat oil, garlic, and tomatoes in a 10” skillet over medium-high heat until the garlic begins to sizzle. Reduce heat to medium and add chicken. Stir constantly for about 2 minutes. Add wine and continue to cook until chicken is no longer pink (2-3 minutes). Stir in soup, cheese, and basil until cheese is melted. Add pasta and toss to combine all ingredients. Allow to heat through and serve immediately.  NOTES: One half can of soup equals 1/2 cup plus 1 tablespoon.