I was going to a tomato basil chicken posted by Be Free for Me, but then I thought I would try to be creative and just kind of wing it. I am glad I did!
What you need:
- 1-2 lbs of boneless and skinless chicken breast (cut into strips or buy some cutlets)
- 2 cloves garlic finely chopped (or 2 tsp of minced garlic)
- cherry tomatoes cut in half (about a handful- put as much or little as you like)
- 1 cup white wine
- 1 tub of Philadelphia Italian Cheese and Herb cooking cream
Warm up some oil in a frying pan and put 1 garlic clove in, saute for a second then place some of the chicken in. Cook until golden brown and cooked all the way through, remove, add the other garlic clove and more chicken- (cook in batches). When done place the chicken on a platter and cover to keep warm.
Add the cherry tomatoes and saute until tender. Add the wine and cook until the liquid is cut in half (about 4 minutes). Add the cooking cream (this you can add as much or as little to your taste. I used the entire tub) and cook until well mixed.
Serve with noodles (we use Quinoa brand). Another serving suggestion is to skip the cooking cream and substitute some fresh basil leaves.