Wednesday, April 30, 2008

Chicken & Pasta with Creamy Tomato Sauce

This is one of my recipe staples. It's so easy and tastes yummy. This week, I had a pasta craving, so I decided to cook half a box of whole wheat penne pasta and save it in the fridge to throw into whatever I was making. I also pre-cooked some chicken breast to make dinners for the week too. Rotisserie chicken would be great in this recipe as well. I'm usually cooking for one, but this recipe serves two.

2/3 cup Marinara Sauce
2/3 cup Chicken Stock
1/4 cup chopped Olives
3 tbsp Light Cream Cheese
3 tbsp Parmesan Cheese
2 Chicken Breasts (pre-cooked, diced)
1 cup Pasta (pre-cooked)

In medium sized saucepan, combine marinara and stock and heat to medium. When it starts simmering, add cream cheese and parmesan. Stir until all the cheese has melted. Let simmer for a couple minutes, until sauce thickens to your liking. Next, add chicken, olives and pasta. Continue to cook until everything is heated through. Then serve and enjoy!