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Creamy Tomato Chicken Pasta - Jo Cooks

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Nazurah Liyana
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40 views2 pages

Creamy Tomato Chicken Pasta - Jo Cooks

recipe

Uploaded by

Nazurah Liyana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Creamy Tomato Chicken Pasta

Tender sautéed chicken and perfectly cooked pasta are tossed together
with a creamy tomato sauce and then topped with yummy mozzarella
cheese to make this incredibly delicious Creamy Tomato Chicken Pasta!
It’s an easy 30-minute meal bursting with flavor!

Prep Time Cook Time Total Time


10 mins 20 mins 30 mins
4.64 from 41 votes

Course: Main Course Cuisine: American


Keyword: chicken recipes, creamy tomato chicken pasta, pasta recipes Servings: 4
Calories: 733kcal Author: Joanna Cismaru

Equipment
All-Clad Sauté Pan 4 Quart
White Shallow Bowls - Set of 6

Ingredients
226.8 grams rotini pasta uncooked
42 g butter unsalted
453.59 grams chicken breast skinless and boneless, cut into bite size pieces
16 g chili powder
0.5 teaspoon red chili flakes
0.5 teaspoon salt or to taste
0.25 teaspoon pepper or to taste
149 grams tomatoes chopped
6 green onions chopped
30 grams parsley fresh, chopped
242 ml heavy cream or half and half
118.29 ml chicken broth low sodium or no sodium added
112 grams mozarella cheese shredded

Instructions
1. Cook the pasta according to package instructions until it's al dente (cooked until it's still firm
when bitten). Drain and set aside.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the chicken to the skillet, then sprinkle with the chili powder, red chili flakes and season
with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should
take about 5 minutes.
4. Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
5. Add the half and half, chicken broth and cook until it comes to a boil.
6. Add the rotini pasta and stir everything together.
7. Sprinkle with mozzarella cheese and parsley if preferred. Serve while warm.

Notes
1. Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate
within two hours of cooking. Keep in mind that the pasta will soak up all the sauce.
2. Make ahead: Make the sauce ahead, then refrigerate. When ready to serve cook the pasta,
then add the pasta to the sauce and cook until heated through.

Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 50g | Protein: 42g | Fat: 41g | Saturated Fat: 24g
| Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 185mg |
Sodium: 706mg | Potassium: 916mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3743IU | Vitamin C: 20mg |
Calcium: 244mg | Iron: 3mg

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