Last night I wanted pasta for dinner. I wasn't really sure what I had in my fridge or pantry so I just started pulling stuff out. I came up with the recipe below.
Disclaimer: I NEVER measure anything so the below measurements are not exact!
Creamy Chicken Pasta with Roasted Tomatoes
2 chicken breasts thawed and cut into cubes
3 tablespoons of Light Boursin Cheese
1/2 can of 98% Fat Free Cream of Mushroom Soup
3 table spoons of freshly grated parmesan cheese
salt to taste
2 cups of uncooked pasta
1/2 cup of grape tomatoes
1 tablespoon of parmesan cheese from the shaker
1/2 tablespoon of Italian Herbs
Extra Virgin Olive Oil
5 fresh basil leaves
Preheat oven to 450 degrees
Sauté chicken in nonstick skillet on medium heat until cooked all the way through.
While it's sautéing, heat 4 cups of salted water to a boil. Boil pasta until desired tenderness. (I like mine al dente).
While the chicken is sautéing and the noodles are boiling, cut grape tomatoes length wise and place on a cookie sheet cut side up. Drizzle with olive oil and sprinkle with the parmesan in a can and the Italian herbs. Place in the preheated oven for about 7 minutes.
Once the chicken is cooked add the boursin cheese, grated parmesan, and the cream of mushroom soup to the skillet. Stir until all the chicken is covered and sauce is heated through.
By this time your pasta should be done. Drain and return back to the pot. Add the chicken and sauce and stir until the sauce is well mixed into the pasta (be sure not to stir to much and make the pasta starchy)
By this time your tomatoes should be nice and roasted. Plate the pasta and add the tomatoes to the top. I always scrape up some of the parmesan that cooked up crispy around the tomatoes and sprinkle it on top as well.
Cut your basil strips lengthwise and sprinkle on top of the pasta and voila! you are done!! Enjoy!
