This dish is beyond amazing. It was a huge hit with the whole family. In fact, my husband was more than happy to eat this for leftovers. Normally he is not a fan of leftovers, so when he enjoys a dish for dinner and for leftovers I know it definitely a keeper.
Creamy Cheesy Tomato Chicken Pasta
Ingredients:
- 2 teaspoons unsalted butter
- 4 boneless skinless chicken breasts
- 2 teaspoons all purpose flour
- 1 cup low sodium chicken broth
- 1 teaspoon red pepper flakes
- 6 cloves garlic, minced
- 2 ounces reduced fat cream cheese
- 1/2 cup heavy cream
- 8 ounce can no salt added tomato sauce
- 14.5 ounce can no salt added diced tomatoes
- 1 teaspoon dried oregano
- 1 cup shredded Parmesan cheese
- 16 ounces spaghetti noodles, cooked
Directions:
- Preheat oven to 400° F.
- Melt butter in a skillet over medium heat and add chicken cooking until just done.
- When chicken is done transfer it to a baking dish keeping all drippings in the skillet.
- Add the flour to the skillet stirring until flour and butter are mixed.
- Add chicken broth, red pepper flake, minced garlic and simmer for 1 minute.
- Add cream cheese, heavy cream, tomato sauce, diced tomatoes, oregano and 3/4 cup Parmesan cheese.
- Cook over medium high heat until thick and bubbly; stirring constantly.
- Pour sauce over chicken and top with remaining cheese.
- Bake uncovered for 10-15 minutes.
- When chicken is done slice it, put it on top of the pasta and top with sauce.
Serves: 8
Calories: 449
Total Fat: 12.8g
Saturated: 6.1g
Polyunsaturated: 0.5g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 97.5mg
Sodium: 487mg
Potassium: 123.1mg
Total Carbs: 47.1g
Dietary Fiber: 2.9g
Sugars: 4.5g
Protein: 38.4g
Vitamin A: 11.2%
Vitamin C: 3.6%
Calcium: 19.9%
Iron: 12.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Somewhat Simple.
