“This recipe is an all-in-one! It has the pasta and the protein (with other odds and ends to make it make it delish.) We served this with my recipe of String/ Green Beans With Shallots and an artichoke hearts salad with an olive oil & vinegar dressing and a crusty rustic Italian bread to sop up the sauce.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a heavy nonstick pan over medium-high heat.
  2. Add chicken, onion, garlic, red pepper, mushrooms, crushed red pepper flakes, and cook, stirring, about 5-7 minutes, or until chicken is cooked through.
  3. Stir in tomatoes, cheese, basil, and sugar or splenda, and bring to a boil.
  4. Taste and season with salt & pepper, if needed.
  5. Add cream and reheat.
  6. Meanwhile, cook pasta in boiling salted water 8-10 minutes, or until al dente.
  7. Drain.
  8. Serve pasta with creamy chicken, sprinkled with almonds.
  9. Serve with Zinfandel, White Zinfandel or Pinot Noir.

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