Ultimate Way to Prepare Yummy Tomato Basil Chicken Pasta

  • 2 min read
  • Jan 26, 2021

Tomato Basil Chicken Pasta. Cook pasta as directed on package. Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

Tomato Basil Chicken Pasta Remove chicken from pan; keep warm. Cook pasta according to package instructions. While pasta cooks, heat a large skillet over medium heat. You can have Tomato Basil Chicken Pasta using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Tomato Basil Chicken Pasta

  1. Prepare 3-4 of chicken breasts.
  2. Prepare 3 cups of penne pasta.
  3. Prepare 1/4 cup of Kraft sun dried tomatoe vinagerette dressing.
  4. Prepare 1 cup of chicken broth.
  5. It’s 1 (8 oz) of package of nuefchetul cheese (or cream cheese).
  6. You need 1 tsp of garlic powder.
  7. Prepare 1 tsp of pepper.
  8. It’s 1 cup of grape tomatoes.
  9. Prepare 1/2 cup of grated parmesan cheese.
  10. Prepare 5 of fresh basil leaves.

Add fresh ground black pepper, to taste. Tomato and Basil Chicken Pasta Recipe. Preparation: Heat olive oil in a large skillet over medium high heat. Add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet.

Tomato Basil Chicken Pasta instructions

  1. Start by cooking your noodlesnoses.
  2. Heat 2 tbsp of dressing in a skillet and add your chickem and cook thoroughly. When done, remove chicken from pan and keep covered..
  3. Wipe out your skillet and add the remaining dressing, chicken broth, garlic powder and pepper.
  4. Once boiling, add in your nuefchetul cheese, stir with a wisk until melted..
  5. Once your nuefchetul cheese is melted, add in parmesan cheese, chopped basil leaves and tomatoes (I like to cut each tomatoe into a few pieces and leave out the insides, but that is up to you).
  6. Let simmer for 5 minutes then add your cooked noodles..
  7. Either cut up chicken and mix in with pasta or serve whole on top..
  8. Enjoy!.

At this point, I sprinkled with some ground pepper. Add can of diced tomatoes and half of basil. Add sun-dried tomatoes and rest of basil. Add stock to deglaze the pan. Season with salt and pepper to taste.