Post by Kathy on Oct 13, 2020 19:11:44 GMT
Creamy Tomato Chicken Pasta
My house smelled so Italiany while this cooked and baked! Delicious dinner! Most recipes that have "Creamy" in the title catches my attention and I'm sure glad that I found this recipe! The heavy cream was awesome in this dish and made for the creamiest sauce!
My relationship with tomato paste is a love/hate relationship and that's why I'm glad this recipe only used 2 Tablespoons! Tomato paste is overpowering in my opinion and I don't use it often but did in this recipe and I could taste it but it was just the right amount for me! For some reason I thought the diced tomatoes shined thru with the seasonings and the Rotini pasta was the perfect pasta for this recipe! A nice hearty noodle that held up well!
Delicious meal served with Garlic Breadsticks!
Recipe adapted from SPEND WITH PENNIES
2 tablespoon olive oil, divided
2 cups chicken, cut into bite size pieces and cooked
1 Tablespoon minced garlic
8 ounces rotini pasta
1 (14.5 ounce) can diced tomatoes
2 tablespoons tomato paste
3 cups water
1 cup parmesan cheese shredded
½ teaspoon basil
½ teaspoon oregano
½ garlic powder
1 teaspoon brown sugar
salt & pepper, to taste
½ cup heavy cream or evaporated milk for a lighter version
1 cup mozzarella shredded
Preheat oven to 450°
Heat 1 Tablespoon oil in a large oven-proof skillet or any skillet. Cook chicken until juices run clear and temp reaches 165°. Drain.
To the same skillet heat remaining oil and sauté garlic 2-3 minutes.
Stir in pasta, tomatoes, tomato paste and water. Let simmer about 2 minutes less than package calls for so pasta is VERY al dente.
Remove from heat and stir in cooked chicken, parmesan cheese, seasonings, and cream. Mix well. If you don't have an oven proof skillet you can pour mix into a 9x13 casserole dish. Top with shredded cheese.
Bake 10-12 minutes or until bubbly and cheese is browned. Don't over bake or the sauce could get dry.
