Creamy Tomato Chicken Pasta Skillet
Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, smashed and minced
- 250 grams small pasta, uncooked, spirals, macaroni, shells, or penne
- 1 can whole peeled tomatoes, chopped plus juice
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red chili flakes, optional
- 2 1/2 cups water, more as needed
- 2 cups cooked chicken, chopped
- 2 tablespoons fresh parsley, chopped
- 2/3 cup heavy cream, OR make from a shortcut
- 2 tablespoons Parmesan cheese, grated
- 3/4 cup Mozzarella Cheese, shredded
- salt and cracked black pepper, to taste
Instructions
- Using a large non-stick skillet, heat the olive oil and add in the garlic and cook for 1-2 minutes, then stir in the pasta, chopped tomatoes and juice, tomato paste, Italian seasoning, and 2 1/2 cups of water. Season with salt and pepper to your liking. Let this simmer for about 10-12 minutes, stirring often until the pasta is tender. Add more water as needed.
- When the pasta is tender, stir in the heavy cream and chicken and continue simmering until the sauce is thickened just a bit. Remove from heat and mix in the Parmesan cheese and parsley. Top with the Mozzarella cheese and cover for about 5 minutes or until the cheese is melted. Serve with a vegetable on the side for a complete meal.
Notes
Nothing really expensive in this dish, easily $1 per serving or less.
Shortcut: Heavy Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
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