Wednesday, September 21, 2011

Tuscan Pasta

I had seen this pasta on a couple different blogs and really wanted to make it. When I went to make it for dinner tonight I noticed that it called for 1/2 cup olive oil! How is it a light pasta dish when there is 1/2 cup oil? So I decided to come up with my own version. I hope you like it!

2 boneless skinless chicken breasts, cooked and cut into cubes
1 lb. penne pasta
1 (14.5 oz.) can of petite diced tomatoes
1/2 small onion, finely diced
2 Tbsp. garlic bread seasoning
2 Tbsp. olive oil
grated mozzarella cheese for garnish

Cook pasta until al dente, rinse, drain, and set aside. In a large skillet heat 2 Tbsp. of olive oil over medium heat, once hot add onion and cook until translucent. Add diced tomatoes, garlic bread seasoning, and chicken. Bring everything to a simmer and let simmer for 5 minutes. Add penne pasta and stir to combine everything. Cook everything for an additional 5-10 minutes, or until everything is hot. Top with mozzarella cheese if desired and serve immediately.

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