Creamy Tomato Basil Pasta with Chicken

  Posted on January 17, 2012  by Leslie Blythe  No comments

Tomatoes and Basil in January….

One of my favorite things to do is find things I already have to make dinner.  This is what I came up with last night.  I know most people would not have fresh basil in the fridge in January and, for that matter, cherry tomatoes off the vine, but I did!  (Why is my tomato plant still producing????)

Creamy Tomato Basil Pasta with Chicken

Serves 4

3 cups penne pasta, uncooked
¼ cup Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup low sodium chicken broth
½ tsp each garlic powder and black pepper
4 oz Neufchatel Cheese (lowfat cream cheese), cubed
2 cups grape tomatoes
½ cup Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.