Creamy Tomato Chicken

        For the past month I have been doing recipe exchanges with a wonderful group of cooks online.  This week’s recipes were pasta dishes.  As most people know, pasta is probably my favorite thing to eat.  When my recipe came I was very excited to try it because not only was it a pasta dish, but it also had chicken in it! (my other favorite food)

        This pasta is really delicious.  The addition of the cream cheese gives it an added creaminess while the tomatoes and light cream make a tasty sauce.  The capers and garlic add additional flavor to round out this meal.  Since there is a lot of chicken in this pasta, it’s a great one dish meal that is quick and easy to make.

Creamy Tomato Chicken (adapted from Taste of Home Cooking )

2 T butter

3 chicken breasts, cut into 1 inch pieces

¾ c. chicken broth

¼ c. white wine

½ t. red pepper

4 garlic cloves, minced

2 oz. low fat cream cheese

¾ c. light cream

1 (15 oz) can diced tomatoes in juice

1 t. oregano

1 t. Italian seasonings

½ t. black pepper

½ c. Parmesan cheese

2 T. capers

1 pound pasta (I used linguini)

1.   Melt the butter in a large skillet over medium high heat.  Add in the chicken pieces and cook until they are done, about 10 minutes.  Remove chicken to a plate and keep warm.

2..   In the same skillet add chicken broth, white wine, red pepper, and garlic.  Bring to a simmer and heat for 3 minutes.  

3.    Add in the cream cheese, cream, tomatoes, oregano, Italian seasonings, and black pepper.  Cook until thick and bubbly, about 8 minutes.

4.      Return chicken to the pan and add in the capers and Parmesan cheese.  Cook for an additional 5 minutes.  Toss with pasta and serve hot.