Рецепт Creamy Tomato-Basil Chicken Pasta
Since we are smack dab in the middle of spring,
I figured it would be a nice thought to post
some spring-like recipes on the blog.
I normally think of dishes that have bright and vivid colors….
chock full with lots and lots of
veggies
When I saw this recipe in my collection of spring cooking magazines,
I figured I would give it a whirl.
This is the perfect meal to make for dinner this time of year.
It's on the lighter side and those baby red
tomatoes and fresh basil leaves make the color just pop!
What made this dish so incredibly awesome was that
we actually were able to use the fresh basil that we
grew in our little make shift garden :)
We really enjoyed it and hope you will too!
Creamy Tomato-Basil Chicken Pasta
(serves 4-6)
Ingredients:
- 3 and 1/2 cups of small shaped pasta
- 1 cup of sun dried tomato dressing
- 1 pkg. of chicken tenders (about 8-10)
- 1 cup chicken broth
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 4 oz. of cream cheese
- 2 cups grape tomatoes
- 1/2 cup of shredded parmesan cheese
- 8 fresh basil leaves, chopped
Directions:
1. Cook pasta as directed on package.
2. Heat 3/4 cup of the sun dried tomato dressing in a big skillet on medium heat. Add the chicken tenders. Cook until no longer pink on the inside and light brown on the outside.
3. Remove the tenders and place on a plate to cool. Set aside. Carefully wipe down the skillet.
4. Add the remaining 1/4 cup dressing, chicken broth, garlic powder, and black pepper. Stir and bring to a slight boil.
5. Add the cream cheese and whisk until completely melted. Stir in the tomatoes and cook for 3 minutes.
6. Add the pasta, parmesan cheese, and chopped basil leaves. Cook until the cheese is melted.
7. Serve with the chicken tenders on top.
**Libby's Notes: If chicken isn't your thing, you can substitute 1 pound of cooked and deveined medium shrimp.**
Recipe Source: Taste of Home: Cooking School Magazine Spring 2010