Creamy Tomato Chicken Pasta

Just a little cream cheese turns regular tomato sauce ultra creamy. Add chicken or go meatless, either way you've got supper on the table in less than 30 minutes. 

Ingredients:

2 tbsps olive oil

1 small onion, shredded

1 tsp minced garlic

1 cup diced canned tomatoes

1 cup grape tomatoes

1/2 cup diced red pepper

1 tbsp dry basil

1 tsp dry oregano

1/2 tsp sugar

salt and pepper to taste

2 pinches red pepper flakes

5 tbsps cream cheese

1 tbsp butter

1 cup chicken (or vegetable) broth

1-2 tbsps reserved pasta water

2 cups penne (or other pasta of your choice)

1 cup cooked diced chicken (optional)

In a medium saucepan heat the olive oil, add the onion and red pepper and cook until the onion is translucent. Add the grape tomatoes, puncture them each with a knife and cook until they start to wrinkle and some may split. Then add the garlic and stir for 1 minute before adding the basil, oregano, sugar, salt, pepper and red pepper flakes. Stir in the broth and canned tomatoes and bring to a boil, then simmer for 5 minutes. 

Start cooking the pasta.

Now add the cream cheese and butter and stir until melted, about 5 minutes.

If you choose to go with the chicken add it now and heat through. And add a tablespoon or two of pasta water if you feel you need it. Your sauce, your consistency!

Add the cooked and drained pasta and stir to coat.

Serves 4

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