Ronzoni Garlic Chicken & Cherry Tomato Pasta
Prep Time: 15 Minutes
Start to Finish: 30 Minutes
Ingredients:
2 tablespoons olive oil
1/2 cup diced red onion
1 tablespoon chopped garlic
1 lb. thinly sliced chicken breast cutlets (about 8 cutlets) seasoned with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
2 lb. cherry tomatoes (about 5 cups)
3/4 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Sugar to taste (optional)
6 cups (16 oz.) RONZONI Cavatappi, uncooked
1/4 cup grated Parmesan cheese
Instructions:
In extra-large skillet over medium heat, heat oil; add onion and garlic. Cook until onion is tender, about 3 minutes. Add chicken; cook 3 minutes per side or until lightly browned. In food processor, coarsely chop cherry tomatoes; pour into pan over chicken. Stir in basil, salt, pepper and sugar. Heat to boiling; reduce heat. Simmer 10 to 15 minutes or until thickened. Meanwhile, cook pasta according to package directions; drain. Remove chicken from skillet. Add hot pasta to sauce in skillet and stir to combine. Serve pasta mixture on serving platter with chicken on top; sprinkle with cheese. 8 servings (1-1/4 cups pasta mixture and 1 chicken cutlet per serving.)
Nutritional Information:
Each Serving Provides: 360 Calories
19 g Protein
49 g Carbohydrates
10 g Fat (2.5 g Saturated Fat)
30 mg Cholersterol
220 mg Sodium
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)