Chicken and Pasta with Fresh Tomato Cream Sauce
- 8 oz dry pasta
- 1 Tbsp olive oil
- 16 oz. boneless skinless chicken breasts, sliced
- 1/4 tsp sea salt
- 1/8 tsp ground pepper
- 1/2 tsp Italian seasoning
- 1 large clove garlic, minced
- 1/2 cup Hood® Heavy Cream
- 1 1/2 cup fresh tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
Bring a pot of salted water to a boil and cook the pasta to al dente (slightly underdone). While pasta is cooking, prepare the chicken and sauce.
Put oil in large skillet or Dutch oven over medium-high heat. When the oil is hot, add the chicken salt, pepper, Italian seasoning, and garlic. Saute until chicken is cooked through.
Add the cream to the skillet and stir in the cheese. Cook, stirring constantly, for about 1 minute. Add the drained pasta to the pan and stir until fully coated. Add the chopped tomatoes and stir to distribute evenly. Cook for a minute to heat tomatoes. Serve with grated cheese, and fresh basil leaves to garnish, if desired.
RECIPE AND PHOTOGRAPHY BY ROBIN GAGNON OF MOM FOODIE
Per Serving: Calories: 368, Carbohydrate: 31 grams, Fat: 14 grams, Saturated fat: 7 grams, Protein: 27 grams, Cholesterol: 86 milligrams, Sodium: 229 milligrams, Calcium: 58 milligrams.