Saturday, July 23, 2011
Creamy Tomato Basil Chicken
1 cup uncooked penne pasta
1 boneless, skinless chicken breast, cut in about one-inch cubes
2 roma tomatoes; squeeze out pulp and chop tomato
1 zucchini, quartered and sliced into half-moons.
1/2 cup white onion, chopped
1 teaspoon dried basil, divided
1/4 teaspoon garlic powder
salt and pepper to taste
fresh grated parmesan for garnish (about 1/4 cup)
1 inch slice off an 8-ounce brick of cream cheese
1 cup chicken broth (probably won't use it all)
Cook pasta in salted water, drain (do not rinse), reserving about a cup or so if the cooking liquid, set aside.
In large skillet, brown chicken in about 1 tablespoon of olive oil, stirring occasionally.
Season with 1/4 teaspoon garlic powder, half the basil, and salt and pepper to your taste.
When chicken starts to turn a golden brown, but isn't done yet, add the zucchini and onion and turn heat down to medium-low, continuing to stir occasionally.
Make a well in the center of the chicken and vegetables and add the cream cheese, stirring gently with a wooden spatula as it melts.
Slowly add a bit of chicken broth while stirring, until the cheese is melted and has created a thick sauce with the broth. Adding too much chicken broth will make a thin sauce, so stop when it's a consistency you like. I like mine thick.
Add remaining basil and more salt & pepper if needed.
Turn heat to low. Add penne and tomato and stir everything together.
*If your sauce is a bit too thin, or too thick tasting (not consistency, but taste), add a couple tablespoons of the pasta cooking liquid to thin the taste out. The pasta sauce will thicken back up, so a couple tablespoons won't ruin the consistency of your sauce.
Garnish with fresh grated parmesan cheese and serve with a tasty loaf of garlic bread!