Email to Cat      

Chicken Penne with Tomato-Garlic Cream Sauce

Source of Recipe


Internet






List of Ingredients



• 1 lb. penne pasta
  
• 2 Tbsp butter
  
• 1 onion, thinly sliced
  
• 1/2 tsp red pepper flakes
  
• 2 cloves garlic, minced
  
• 2 lbs. Roma tomatoes, seeded, chopped (or one 28-ounce can diced tomatoes, drained)
  
• 2 cups whipping cream or half-and-half
  
• 1 cup frozen peas
  
• 1/2 tsp salt
  
• Freshly ground pepper
  
• 1 roasted chicken (either homemade or storebought rotisserie-style), skinned, meat shredded
  






Instructions



1. Heat 4 quarts of salted water to a boil; add pasta. Return to a boil; cook until al dente, about 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
   
   
2. Meanwhile, melt butter in large skillet; stir in onion and red pepper. Cook until softened, about 3 minutes. Stir in garlic; cook 1 minute. Stir in tomatoes, cream and reserved pasta cooking liquid. Increase heat to high; cook until slightly reduced, about 4 minutes.
   
   
3. Stir in peas, salt, pepper to taste, cooked pasta and chicken; stir to coat evenly. Heat 4 minutes. Pour into large serving bowl.
   
   Makes 6 servings.