Pasta With Chicken In Tomato Cream Sauce

• 8 oz. penne pasta (or other tube or bow tie pasta)
• 1-2 boneless, skinless chicken breasts - sliced
• 1/2 c. sliced mushrooms
• 14.5 oz can Diced Tomatoes with Garlic & Onions
• 1/2 c. chopped fresh OR 1 tsp. dried basil
• 3/4 c. half-n-half or whipping cream
• grated parmesan cheese

1. 1. Start water to boil. Cook pasta as directed on package. Drain in colander and set aside.
2. 2. Heat a large pan with 1 TBS olive oil over med-high heat. Saute chicken strips until cooked through, about 5 minutes. Remove from pan and set aside.
3. 3. Saute mushrooms in the same pan over medium-high heat, about 4 minutes.
4. 4. Add can of diced tomatoes, turn heat to high, and boil until thick, about 5 minutes.
5. 5. Reduce heat to low; add basil and cream. Heat through, about 4 minutes.
6. 6. Add chicken into sauce to reheat, about 3-4 minutes.
7. 7. Toss pasta and sauce together. Grate parmesan cheese over the top.
8. Serve with toasted garlic bread and salad. Have extra parmesan for people to grate onto their pasta.

penne pasta, chicken breasts, mushrooms, tomatoes, dried basil, halfn, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-chicken-in-tomato-cream-sauce-52127411 (may not work)