Wednesday, February 3, 2010

Pasta with Pink Sauce

I love pasta, that is probably obvious, but sometimes I get bored with the same old pastas. So we concocted a pasta sauce using two traditional ingredients: tomatoes and cream. We decided to call this pink sauce because the combination of those two ingredients literally turns pink and just in time for Valentine’s Day!

The cream tones down the acidity of the tomatoes, and the tomatoes provide a nice thinning agent to the cream. Really it is the best of both worlds, and the result is delicious. Try it, love it!

Pasta with Pink Sauce
Recipe by Two Little Chefs
Picture by Caroline

2 boneless, skinless chicken breasts, cubed*
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
½ medium onion, minced
1 ½ cups chicken broth*
1 can diced tomatoes
½ cup heavy cream
1 teaspoon basil
½ teaspoon red pepper flakes, or to taste
Salt and pepper to taste
12 ounces pasta, such as linguine

1. Put a large pot of salted water on to boil. Cook pasta per package directions while cooking sauce.
2. Heat a large skillet over moderate heat; add the oil, butter, garlic, and onion. Gently sauté garlic and onion, about 3 to 5 minutes until they develop their sweetness. Add the chicken broth and swirl around pan; bring to a very gentle simmer.
3. Season chicken pieces with salt and pepper and add to chicken broth mixture; simmer until almost cooked through, about 5 or 6 minutes, and broth has reduced by about half.
4. Add the tomatoes. Bring the sauce to a bubble, then reduce to a simmer. Season with salt and pepper. Stir the cream, basil, and red pepper flakes to the sauce. Bring the sauce to a slow boil, and continue to stir for another minute or two. Take off heat and pour over cooked pasta. Serve hot.

*Remove the chicken, subsitute the chicken broth with vegetable broth (or a combo broth/white wine mixture) and this will be a wonderful meatless pasta.

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