PUT SILKEN TOFU IN A COLANDER TO DRAIN.

SALT THE WATER FOR THE PASTA AND TURN IT ON HIGH. WHEN THE WATER BOILS ADD THE PASTA AND COOK UNTIL AL DENTE ( JUST FOLLOWCOOKING INSTRUCTION PRINTED AT THE PACKAGING OF THE PASTA)

PUT ALL SAUCE INGREDIENTSFOR THE PASTA IN A BLENDER. PUREE UNTIL THICK AND SMOOTH AND ALFREDO-ISH. TASTE IT AND ADJUST THE SEASONINGS TO YOUR TASTE. ADD THE PUREED SILKEN TOFU TO THE CHICKEN, ADD A LITTLE PASTA WATER IF THE CONSISTENCY IS TOO THICK, COOK FOR ABOUT 2-3 MINUTES; TASTE AND ADJUST SEASONING IF NECESSARY.

HEAT EXTRA-VIRGIN OLIVE OIL IN A PAN ON MEDIUM HEAT, SAUTE GARLIC FOR ABOUT A MINUTE; ADD CHICKEN BREASTS, SEASON WITH A LITTLE SALT AND WHITE PEPPER AND COOK UNTIL CHICKEN IS DONE ABOUT 6-8 MINUTES. WHEN THE PASTA IS DONE, DRAIN IT AND ADD IT TO THE CHICKEN IN THE PAN, MIX AND POUR IN THE SAUCE, COMBINE WELL.