One of my favorite things to do is find things I already have to make dinner. This is what I came up with last night. I know most people would not have fresh basil in the fridge in January and, for that matter, cherry tomatoes off the vine, but I did! (Why is my tomato plant still producing????)
Creamy Tomato Basil Pasta with Chicken
3 cups penne pasta, uncooked
¼ cup Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup low sodium chicken broth
½ tsp each garlic powder and black pepper
4 oz Neufchatel Cheese (lowfat cream cheese), cubed
2 cups grape tomatoes
½ cup Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.
Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.