Garlic Chicken in a Tomato Cream Sauce

Last week I wrote to you about how I was shocked at a recipe that I thought was going to be so-so and in reality it was amazing. That recipe was the Spicy Shrimp & Tomato Pasta, from Cooking Light. Tonight I modified it to use chicken breast instead of shrimp. The result was just as delicious and extremely filling.



Garlic Chicken in a Tomato Cream Sauce: Serves 4

8oz Pasta
1lbs Chicken Breast - Boneless/Skinless - Chopped into bite size pieces
3-4C Chopped Tomatoes (I used Plum)
1TB Olive Oil
5 Garlic Cloves - Minced
1/2tsp Red Pepper Flakes
2TB Fresh Basil (2tsp Dried)
1/4C Parmesan Cheese
2TB Sour Cream (I use Daisy's Light)

Bring a large pot of salted water to a boil and add pasta. Cook as directed on the box until al dente. Drain and set to the side.

While the pasta water is heating up you can work on the chicken. In a large saute pan over medium heat add 1tsp of olive oil and 2 of the minced garlic cloves, heat for a minute then toss in the chicken with some salt and pepper. Cook the chicken fully, remove from the pan and set to the side. Add the remaining olive oil and garlic to the pan with the red pepper flakes and allow it to cook for another minute, add the tomatoes & basil and toss. Cover with a lid and stir every 2-3 minutes, the tomatoes will start to break down. Cook for 10-12 minutes total, remove from the heat and add the sour cream to the mix.

Toss in the pasta, stir and cover with a lid and let it sit for 3-5 minutes to soak up any liquids in the pan. Split into 4 bowls and add a tablespoon of Parmesan Cheese to each bowl and enjoy!

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WW: 10 Points Plus / serving