Saturday, December 13, 2008
You Should Make This....
Creamy Chicken Pasta with Spinach and Tomatoes
Ok, so I've had this recipe for I don't know how long. And now I'm kicking myself for not making it sooner. I think this is going to give Taco Bake a run for it's money. It's delicious, not horrible for you and it's EASY! I got this recipe all the way from Chicago- well at least my sister that lives in Chicago. I have no clue where she got it. Don't scold me. Go buy the ingredients immediately.
2 cups uncooked pasta (penne)
4 boneless chicken breasts (I just used 2 of my massive ones from Sam's)
1 can of chicken broth
1 package of cream cheese (I used low-fat)
1 package frozen spinach (thawed and drained)
1 tsp garlic, chopped (i just minced 3 cloves)
1 tsp salt
1 tsp pepper
15 cherry tomatoes, halved (about 2 cups)
1/2 cup grated Parmesan Cheese (I bought a block on grated it over the top- fresh)
Ok, so you have your ingredients now? K, good. Now do this:
Cook pasta and drain. Cube chicken breast (1" cubes), heat half the chicken broth in a large skillet and add chicken. Cook until no longer pink (5-7 minutes). Add cream cheese, spinach, remaining chicken broth, garlic, salt and pepper. Heat for 3-5 minutes until cheese melts. Add tomatoes. Cook an additional 2-3 minutes until tomatoes are soft. Toss with pasta and sprinkle with Parmesan Cheese. EAT!