Thursday, November 21, 2013

Easy creamy tomato pasta

This is really delicious and so easy to make. It can easily be made vegetarian by omitting the chicken.

Takes about 20 minutes to cook, 10 if you make the sauce while the pasta is cooking, and serves 4.

1 pound of pasta cooked, drained and buttered or oiled so that it doesn't stick.
2 tbsp of butter
1 red onion, minced
1/2 pound of chicken thighs or breasts cut into small pieces, about 1/4-1/2 inches
2-4 cloves of garlic, minced
4 large tomatoes chopped (Don't get rid of the juice! This goes in too) or a can of diced tomatoes (you might want to chop them up a bit more)
1/2 cup of cream cheese
1 Tbsp of oregano
1 Tbsp of basil
1/2 cup of olives, chopped
1/2 cup of chopped artichoke hearts
Parmesan or asiago cheese to taste
salt and pepper to taste


Melt the butter in your pan (I left the pasta in the colander and did this in my pot to save of dishes but you can just as easily do this in a saute pan or skillet with high sides.) Cook the onions in the butter with some salt to help them sweat for a couple of minutes or until they soften up and start to become translucent. Scootch the onions to the sides of the pan and add in the chicken. You can season the chicken if you want. Since they are small pieces they should take 2 to 3 minutes to cook. Add in the herbs and tomatoes and let them cook a bit, don't forget to add in the juice that was released when you cut them up. Add in the cream cheese and let it melt into the sauce. Add in everything else but the pasta and let it mix up then combine it with the pasta. Whala you are finished.

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