This is a homey dish that shows up with different guises on our dinner table. There is something about creamy tomato sauce that satisfies. Serve this topped with a fresh salad and French bread.
Now if only hubby would show up so we can eat…
Creamy Chicken Pasta
2 TB butter
2 TB oil
5 oz button mushrooms, sliced
1 jalapeño, diced
1 medium onion, chopped
1 tsp salt
¼ tsp garlic powder
½ tsp dried basil
1 TB sugar
¼ cup tomato paste
¼ cup water
1/3 cup sour cream
2 TB grated parmesan cheese
1 can corn (15 oz), drained
7 oz small shell pasta, partially cooked, drained
2 cups cooked chicken, chopped
Heat the butter and oil on a heavy skillet (about 10-12 inches across) over medium high heat. When the butter melts, add mushrooms, jalapeno, and onion. Saute for 3-5 minutes until onions are translucent but not browned. Add salt, garlic powder and basil, and sauté for 2 minutes more.
In a small bowl, combine tomato paste and water with fork. Add to skillet and stir. Add sour cream and parmesan, mix. Add corn, pasta, and chicken, mix.
Continue to cook on med heat for 5-7 minutes or heated through, stirring occasionally. Add 1 TB water if it seems dry.
