Creamy Chicken Pasta

I thought this recipe was worth sharing because the last time I made it Parker was so happy about it that he even asked for more! The secret ingredient was mini wheel-shaped pasta. Oh man, I had a feeling that was going to be a hit as soon as I saw the box of pasta at the grocery store. They were on sale so I bought like four boxes since not every store carries them. This recipe was originally created by an old co-worker of mine, Lisa, and I made just a couple modifications for our taste buds.


Creamy Chicken Pasta

Ingredients

• 8-10 tomatoes (preferably vine-ripened), de-seeded & chopped
  
• 4-5 garlic cloves, chopped
• Dried basil, to taste
  
• Olive oil
• 6 boneless skinless chicken tenders or 2 boneless skinless chicken breasts
• 1 can chicken broth
• 2 tsp sugar
• 1/2 cup whipping cream
• Fresh basil, washed & chopped
• Salt & Pepper to taste
• 1 lb pasta of choice

Directions

1. Pre-chop tomatoes & garlic and place together in large bowl. Mix in dried basil. Cover and refrigerate (Optional. I like to do this step during Parker's quiet time to save me some time and effort later).
2. In large pan, cover bottom with olive oil. Add the tomato mixture and saute for a couple of minutes, stirring constantly. Pour in chicken broth. Bring to boil then lower heat and simmer until tomatoes are mostly dissolved (20-30 minutes). Shortly before serving, add sugar, whipping cream, basil, salt & pepper.
   
3. In the meantime, tenderize chicken, trim as necessary, salt & pepper both sides, & saute in separate pan with olive oil or canola oil (I prefer canola with this step just because it doesn't burn as easily) for 5 to 7.5 minutes on each side. Set aside and cut or tear into strips before adding to pasta mixture.
4. Cook pasta according to package directions.
   
5. Add chicken and sauce onto pasta and stir until pasta is covered.
6. Enjoy!

Serve with side salad and garlic bread. Easily feeds 6-8 or a smaller family with plenty of leftovers.