Italian Chicken (or Shrimp) w/Tomato Cream Sauce

• 4 ounces thin pasta
• 12 ounces boneless skinless chicken breasts, cut into strips or shrimp or scallops
• 1 medium onion, wedged
• 1 (14 1/2 ounce) candiced Italian tomatoes
• 2 cloves garlic, minced
• 1 (8 ounce) can tomato sauce
• 12 teaspoon italian seasoning
• 14 cup whipping cream or 14 cup light cream
• 1 tablespoon olive oil

1. Cook pasta.
2. Cook chicken, onion& garlic in hot oil until no longer pink.
3. Drain and return to pan.
4. Stir in undrained tomatoes, sauce& seasonings.
5. Bring to a boil, simmer uncovered until thickened (about 10 min.)
6. Slowly add cream and stir constantly.
7. Serve over pasta.
8. You can garnish with black pepper and green onions.
9. *To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.

thin pasta, chicken breasts, onion, italian tomatoes, garlic, tomato sauce, italian seasoning, whipping cream, olive oil

Taken from www.food.com/recipe/italian-chicken-or-shrimp-w-tomato-cream-sauce-12568 (may not work)