Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce

By Cooking Creation on June 24, 2012

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Ingredients

    1. 1/2 lb chicken breast, boneless and skinless cut bite-size
    2. 2 tablespoons olive oil
    3. 1/4 cup onion, julienne cut
    4. 1/4 cup carrot, julienne cut
    5. 1/4 cup red bell pepper, julienne cut
    6. 1 garlic clove, minced
    7. 1 1/2 cups heavy cream
    8. 1 cup tomato, diced
    9. 1 tablespoon tomato paste
    10. 1/4 cup parmesan cheese, grated
    11. 2 tablespoons fresh basil, chopped
    12. 1/2 teaspoon sugar
    13. 1 pinch cayenne ( to taste)
    14. salt, to taste
    15. pepper, to taste
    16. 8 ounces gemelli pasta, cooked and drained

Directions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
  3. Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
  4. Once chicken is cooked through, stir in the Gemelli pasta.
  5. Serve and enjoy!
 
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