Ingredients
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2 cups farfalle pasta, uncooked
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1 teaspoon olive oil
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1/4 onion, peeled and chopped
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7 ounces diced tomatoes (canned or fresh)
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black pepper, to taste
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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4 ounces cream cheese
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2 tablespoons milk
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2 tablespoons parmesan cheese
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2 boneless skinless chicken breasts, cut into bite-sized pieces, cooked
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1 garlic clove, minced
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2 tablespoons sun-dried tomatoes, drained and chopped
Instructions
- Heat teaspoon of oil over medium-high heat.
- Add onion and sauté until starting to brown.
- Add garlic and sun-dried tomatoes; sauté 3 more minutes.
- Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
- Meanwhile, cook pasta according to directions.
- Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
- Add chicken and drained pasta, and mix until blended.