Late last year, I visited a number of the big recipe web sites and signed up for their recipe a day emails. I like getting a few recipes pushed to me that I can review and either quickly toss or save for later. One work day during the winter, I was sitting in a downtown restaurant eating a salad and bowl of chili when I decided to take a look at one of my daily recipe emails.
This particular one included a link to 25 pasta recipes. I looked through them and saved virtually all of them. By that time I had finished my lunch but I found that the more I looked at them, the hungrier I got. This was one of those recipes.
Such a creamy, great tasting dish.
As an added bonus, I had all but the heavy cream anyway.
This is a great weeknight one pan meal.
Basil Chicken and Pasta
Makes: 4 servings
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves – cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese
In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
Toss drained pasta with basil sauce and serve immediately.
Amount Per Serving Calories: 535 | Total Fat: 31.3g | Cholesterol: 167mg Powered by ESHA Nutrient Database