Thursday, April 21, 2011
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
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.