Ingredients
| Ingredient | Quantity |
|---|---|
| Bow tie pasta | 6 oz |
| Boneless, skinless chicken breast halves | 12 oz |
| Olive oil | 1 tbsp |
| Contadina tomato sauce | 1 cup |
| Italian-style diced tomatoes | 1 can (14.5 oz) |
| Sweet peas | 1 cup |
| Heavy cream | 1/4 cup |
| Grated Parmesan cheese (optional) | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 326.1 kcal |
| Total Fat | 8.5 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 70.4 mg |
| Sodium | 584.1 mg |
| Carbohydrates | 40.8 g |
| Fiber | 6.7 g |
| Sugars | 10.3 g |
| Protein | 22.8 g |
Instructions
- Cook the bow tie pasta according to the package instructions. Once done, drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken breast halves and cook for 2-3 minutes, turning occasionally until the chicken is fully cooked and no longer pink.
- Add the Contadina tomato sauce, Italian-style diced tomatoes (undrained), and sweet peas to the skillet. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer uncovered for 5-10 minutes, or until the sauce thickens.
- Slowly stir in the heavy cream, continuing to cook for an additional 2 minutes until the sauce is creamy and smooth.
- Serve the creamy chicken mixture over the hot bow tie pasta. For extra flavor, sprinkle with finely shredded Parmesan cheese, if desired.
Enjoy your creamy, comforting bowl of pasta, perfect for any busy weeknight!