It usually takes about 45 minutes to make.
Ingredients:
- Rotini pasta (I normally use about 1/2 a box)
- olive oil
- 1 chicken breast
- onion (1 small or 1/2 large)
- 3 cloves of garlic
- 1/2 red or green pepper
- jalapeno pepper (as much or little as you like)
- 3-4 mushrooms
- baby carrots
- can of diced tomatoes
- plain Philadelphia cream cheese (~ 1/3 of the block) or Philadelphia cooking cream (tomato and basil)
- 1 tsp of sugar
- italian spices
- basil (fresh or dried)
- fresh parsley for garnish
- parmesan cheese
1. Chop the vegetables ahead of time. I normally cut the red or green pepper into thin slices, cut the baby carrots in half (lengthwise), and finely chop the garlic and jalapeno pepper.
2. Cut the chicken breast into small cubes.
3. Put on a pot of water to boil and cook the pasta according the the directions. Once the noodles are cooked, drain the noodles and quickly rinse them with water to remove the starch. Set aside.
4. Put a small amount of olive oil in a large frying pan. Turn on the heat to around 4-5 (medium). Once the oil heats up, add the chicken.
5. Once the chicken is nearly cooked, add the vegetables.
(I used regular carrots chopped thinly here - plus I didn't have all the vegetables)
7. Add the italian spices, basil, and sugar. I normally just sprinkle in the spices - I don't measure.
8. Bring the mixture to a boil, and then cover the frying pan and reduce the heat (low).
9. Allow to cook for approximately 10 minutes, then remove the cover.
10. Add the cream cheese or cooking cream. I often do a mixture of both. You can always add more.
11. After the sauce thickens, add the cooked pasta. Stir in order to coat the noodles. Once the pasta has heated through, turn off the heat.
12. Serve with parsley and parmesan cheese.
(We used different noodles here - you can use whatever you like)
Hope you enjoy!
