Sunday, July 20, 2008

Creamy Chicken Pasta

I can't take the credit for this one either, but my friend Kim made this for Bunco and it was divine! Try it. I promise you won't be disappointed.

Creamy Chicken Pasta
12 to 16oz of penne pasta or bowtie pasta cooked and drained
1/8 cup diced sundried tomatoes in oil. (drain the oil off)
8oz fresh mushrooms sliced
1/2 cup frozen peas (thawed)
2 to 3 chicken breasts
1/8 cup roasted red peppers diced
1 small package pine nuts

Sauce1 cup half and half (you can use fat free)
2 TBS butter
3 garlic cloves diced
1/2 tsp basil
3/4 cup parmesan cheese (I have also used an Italian cheese mix)
A dash of salt
A dash of pepper

Directions:
Chicken: pound chicken with a meat tenderizer or rolling pin until about 1/2 inch thick. Season with McCormick steak seasoning. (I have also seasoned with lemon pepper or diced garlic clove and salt and pepper) Broil chicken on broilin pan until done. About 15 to 20 minutes. (I am honestly not sure because I rarely time anything) Let chicken cool and then cut into bite sized pieces.

Sauce:
Melt butter. Saute garlic in butter. Pour half and half into the pan and stir constantly. I have the heat at or below medium so as not to scorch the milk. Add parmesan cheese and continue to stir. Add basil, salt and pepper and stir until the cheese is melted. Add pinenuts.Put it all together. Saute mushrooms in about 1 to 2 TBS of extra virgin olive oil. After all other ingredients are diced, thawed, and cut into pieces, add them to the drained pasta and pour sauce over the top. Mix it all together and you have creamy chicken pasta. ENJOY!

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