Monday, October 14, 2013

Creamy Garden Tomato Pasta

I was in the mood for a new recipe today. I was trying to come up with something that was similar to the creamy pasta you can get at restaurants with sun-dried tomatoes only I wanted to use some of the last of our garden tomatoes. I came up with a winner - everyone wanted seconds!

Begin by cooking the chicken in a little oil. Do this while you have your pasta cooking.

Add spices.

Pour in your diced garden tomatoes (or use a can of diced tomatoes if you aren't lucky enough to have garden ones - just drain off about half of the juice.)

Add the cream or reconstituted powdered milk.

Stir and simmer for about 5 minutes.

Mix in pasta and enjoy! The leftovers taste great as well.

Creamy Garden Tomato Pasta

1 lb pasta cooked (Use penne or bowtie or a mix)
2 chicken breasts, cubed
2 Tbsp oil
1/3 cup bacon bits, precooked
3/4 cup Parmesan cheese
1 1/2 cups diced garden tomatoes (juice included)
1/2 tsp dry basil
1/2 tsp dry oregano
1 tsp minced garlic
1 cup heavy whipping cream
Salt and pepper to taste

Cook the chicken in the oil. Add the remaining ingredients. Simmer on low for about 5 minutes to let the flavors combine. Stir in the cooked pasta and enjoy.

Note: If you don't have whipping cream, you can mix 6 Tbsp milk powder with 1 cup warm water and use this instead.

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