October 9, 2009

Creamy Spinach Pasta with Tomatoes

2 c. uncooked penne
4 boneless, skinless chicken breasts, cut in 1/2 inch cubes
2 c. chicken broth
1 (9 oz. ) pkg. cream cheese
1 (9 oz.) pkg. frozen, chopped spinach, thawed and drained
1 clove garlic, chopped
1 tsp. salt
1 tsp. pepper
15 cherry tomatoes, halved
1/2 c. parmesan cheese

Cook pasta according to pkg. directions. In a large skillet, heat half the chicken broth and add chicken cubes, turning pieces with a slotted spatula for 5-7 minutes until chicken is no longer pink inside. Add cream cheese, spinach, remaining chicken broth, garlic, salt and pepper. Heat for about 3 to 5 minutes until cream cheese has melted. Add cherry tomato halves and cook for an additional 2 to 3 minutes until tomatoes are soft. Toss the drained pasta with chicken and veggie mix. If desired sprinkle with Parmesan.  If using leftover chicken, cook the pasta as directed. Reduce the chicken broth to about 1 cup and mix all ingredients together until cream cheese is melted and ingredients are incorporated well.

*Personally, I think it needs at least 3 cloves of garlic.  Also, it tastes better if you use real shredded Parmesan and mix it into the sauce before you toss it over the pasta.

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