Wednesday, March 5, 2008

Chicken & Pasta

taken form the can label of some tomato product many years ago

6 oz bow tie pasta
1 lb chicken breasts cut into cubes or strips
1 tbsp olive oil
1 can 15 oz tomato sauce
1 an 14.5 oz diced tomatoes-Italian herbs preferably
1 can sweet peas drained
1/4 cup shipping cream

-cook pasta & drain
-cook chicken in oil in a large skillet over medium high heat about 4-5 minutes
-stir in tomato sauce, undrained tomatoes & peas. bring to a boil reduce and simmer for 5 to 10 minutes uncovered.
-slowly stir in cream
-serve over hot pasta with garlic bread and a salad

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