Ingredients25 m servings 395 cals
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done. Add Cooking Creme and tomatoes; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil. Serve immediately.
- Variation: Prepare as directed, substituting 1 lb. (450 g) uncooked deveined peeled medium shrimp for the cut-up chicken and reducing the cooking time to 2 to 3 min. or until shrimp turn pink.
Per Serving: 395 calories; 16.4 g fat; 29.6 g carbohydrates; 34.1 g protein; 101 mg cholesterol; 575 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made this for the first time, and my family loved it! I loved the fact that it was a super quick and easy weeknight meal! Next time, I may try using white wine instead of the pasta water to thi...
We loved this recipe! My husband doesn't eat tomatoes, except in spaghetti sauce, but he loved the cherry tomatoes in this recipe. Very easy to make too! I served it with sugar snap peas and ...