Creamy Basil & Tomato Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Two types of tomatoes, herbs, pasta, and chicken in a delicious, creamy sauce. It works nicely with low fat milk and cheeses (which are what we usually use). Fresh basil is good in here too, instead of dried. This dish was inspired by combining several different recipes. (Note - we don't like a lot of extra sauce- just enough to cover the pasta - so if you like a lot of sauce, you may want to make a little more). Ingredients:
2 cups farfalle pasta, uncooked |
1 teaspoon olive oil |
1/4 onion, peeled and chopped |
1 garlic clove, minced |
2 tablespoons sun-dried tomatoes, drained and chopped |
7 ounces diced tomatoes (canned or fresh) |
black pepper, to taste |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
4 ounces cream cheese |
2 tablespoons milk |
2 tablespoons parmesan cheese |
2 boneless skinless chicken breasts, cut into bite-sized pieces, cooked |
Directions:
1. Heat teaspoon of oil over medium-high heat.
2. Add onion and sauté until starting to brown.
3. Add garlic and sun-dried tomatoes; sauté 3 more minutes.
4. Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
5. Meanwhile, cook pasta according to directions.
6. Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
7. Add chicken and drained pasta, and mix until blended.
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