Monday, April 25, 2011

Chicken and Tomato Pasta

1 lb. rotini pasta, cooked
1 lb. chicken tenders, cut into bite size pieces
1 10 oz. Philadelphia Cooking Creme Italian Cheese & Herb
1 14.5 oz. can petite diced tomato
garlic powder two dashes
Parsley flakes to garnish

1.) In a large pot bring water to a boil and cook pasta accordingly.

2.) In a medium size skillet on medium high heat add two tablespoons of butter and add chicken, season generously with salt, pepper and garlic powder. Cook until no longer pink in center.

3.) To the cooked chicken add the tomato's and allow to simmer until pasta is done cooking.

4.) Add pasta and cooking creme to the  chicken and tomato mix and simmer for another few minutes until sauce is heated thru.

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