Creamy Tomato Pasta

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  • 3 cups penne pasta
  • ¼ cup sundried tomato dressing, divided
  • 4 boneless, skinless chicken breasts
  • 1 cup fat-free reduced-sodium chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 4 ounces cream cheese
  • 2 cups grape tomatoes
  • ½ cup Parmesan cheese
  • 8 fresh basil leaves, cut into strips
  1. Cook pasta as directed on package. Meanwhile, heat 2 tablespoons of dressing in large skillet on medium heat. Add chicken; cover 5 to 6 minutes on each side. Internal temperature should be 165 degrees. Remove chicken from skillet; cover to keep warm.  Carefully wipe out skillet with paper towel.
  2. Add remaining dressing, broth and seasoning to skillet; cook 3-4 minutes or until heated through, stirring occasionally. Add cream cheese; cook 2 to 3 minutes or until melted.  Stir in tomatoes, cook 3 minutes.
  3. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken. 


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