Wednesday, January 14, 2009

Creamy Chicken with Bow Tie Pasta

6 oz. dried bow tie pasta
12 oz. skinless, boneless, chicken breast halves, cut into strips
1 tablespoon olive oil
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with Italian herbs
1 can (15 oz.) sweet peas, drained
¼ cup whipping cream

Cook pasta according to package directions; drain.

Meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.

Stir in tomato sauce, undrained tomatoes and peas. Bring to a boil; reduce heat. Simmer, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle finely with shredded Parmesan cheese.

No comments:

Custom Search
Hit Counters