Friday, October 28, 2011

Triple Tomato Pasta

  • 1/4 cup sundried tomatoes, chop up
  • 1/4- 1/2 cup tomato paste
  • 3/4 - 1 cup heirloom cherry tomatoes, chopped up into quarters
  • 1 can(15 oz) chicken- do NOT drain  or 2 cooked diced chicken breasts 
  • 10 fresh basil leaves chopped or 2-3 tsp dried basil flakes
  • 1/4 of large onion, finely chopped
  • 1 tsp garlic
  • butter
  • water (about 1/2 cup-3/4 cup or more)
  • salt and pepper to taste
  • pasta
  • parmesan

  1. In large skillet melt butter and saute onion and garlic powder until translucent.
  2. Add in sundried tomatoes with 1/2 cup water, simmer covered for 5-10 mins, or until slightly soft
  3. Add in chicken, fresh tomatoes, paste, basil, and salt and pepper and another 1/4-1/2 cup water and simmer for 5-10 mins.
  4. Cook 1 box of pasta as directed (I used a spinach spaghetti), drain, and add 1/4 cup parmesan and toss to coat.
  5. Add in chicken/tomato mixture and serve, garnish with a bit more parm if you want!

Melting the butter & sauteing the onion & garlic powder

Add in the sun-dried tomatoes and water (not pictured)

Chopped up tomatoes and basil. Despite my hatred of raw tomatoes, aren't these heirloom tomatoes beautiful.

finished chicken, tomato concoction, ready for the parmesan pasta!

Pasta with parm, toss around to spread cheese around

If you like cheese, add gusta queso!

SO healthy and delcious

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