Pasta With Chicken, Tomatoes, and Cream
- 1 tablespoon olive oil
- 12 lb chicken cutlet
- 14 teaspoon chopped fresh red pepper
- 14 cup diced onion
- 1 12 garlic cloves, minced
- 1 (14 1/2 ounce) can Italian plum tomatoes, drained, coarsely chopped
- 34 cup whipping cream
- 14 teaspoon salt
- 6 ounces pasta
- 1 12 tablespoons minced parsley
- grated parmesan cheese
- Heat oil in a heavy skillet over medium heat.
- Add sausage and crushed red pepper.
- Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
- Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
- Add tomatoes, cream, and salt.
- Simmer until mixture thickens slightly, about 4 minutes.
- (Can be prepared one day ahead.
- Cover and chill.
- ).
- Cook pasta in large pot of boiling water.
- Drain.
- Bring sauce to a simmer.
- Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
- Divide pasta between plates.
- Sprinkle with parsley.
- Serve, passing Parmesan separately.
olive oil, chicken, fresh red pepper, onion, garlic, italian plum tomatoes, whipping cream, salt, pasta, parsley, parmesan cheese
Taken from www.food.com/recipe/pasta-with-chicken-tomatoes-and-cream-467631 (may not work)