Thursday, April 21, 2011

Creamy tomato basil chicken and pasta

Creamy tomato basil chicken with pasta

2 LBS pounded flat chicken breasts lightly floured and sauteed salt and pepper when done
Allow to rest while sauce and pasta cook on back of stove where the heat stays. 

One small container of Philadelphia cooking cream original
1 pint of heavy cream
1 tbsp of minced garlic
10 fresh basil leafs
1 1/2 cup of cherub tomato (or grape, cherry )
fresh ground pepper
2tbsp of flour
3tbsp Olive oil
1/2 cup fresh grated parm cheese

add flour and oil to pan then place on heat after it is combined add garlic  add parm cheese and philadephia cooking cream combined, add in 1/2 of the heavy cream stir to combine add remainder of cream simmer while pasta cooks. just before you drain pasta add basil to sauce (you can shread basil or keep whole ) add fresh ground pepper
Campanile pasta, (Cook in salted water as directed) - Drain all but 1 cup of pasta water

Add 1 hand full of the  tomatoes sliced in half  to the pasta and remainder water.  and 1/4 cup olive oil and fresh ground sea salt.

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