Tuesday, July 29, 2008

Pasta in Tomata Cream Sauce


8 oz. penne pasta

2 (14.5 oz) cans Italian-style diced tomatoes

1 tsp. dried basil

1 c. whipping cream

1/3 c. Parmesan cheese, grated

2 cooked chicken breasts, cubed

Sautéed mushrooms


Cook tomatoes over medium-high heat until thickened (about 5 minutes). Reduce heat; add basil and cream. Heat through – do not boil. Toss with pasta, cheese, chicken, and mushrooms.

I LOVE this dinner. I would eat it every night if I could get away with it

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