Tuesday, March 09, 2010

Creamy Tomato Chicken

I printed Mary Ellen's recipe for Creamy Tomato Chicken awhile ago, but finally got around to making it recently.


I made a few modifications (see recipe below) because I wanted to serve this as a sauce for spaghetti. It was absolutely delicious. I couldn't believe how flavorful it was based on the ingredient list. There's nothing in there that struck me as packing a powerful flavor punch, but everything came together perfectly. I can't wait to make this again.

Creamy Tomato Chicken
Modified from Mary Ellen's Cooking Creations

2 tablespoons butter
4 chicken breasts, cut into bite-size pieces
1 tablespoon flour
1 cup chicken broth
1/4 teaspoon red pepper flakes
4 cloves garlic
2 oz cream cheese
1 cup light or heavy cream
1 15-oz can diced tomatoes in juice
1 teaspoon oregano
1 cup parmesan cheese
2 tablespoons capers
1 lb spaghetti, cooked according to package directions and drained

Melt butter in a pan; add chicken and cook until just done; move chicken to a plate (keep drippings in the pan). Add flour to the pan and stir until pasty. Add chicken broth, red pepper flakes, and minced garlic, simmer 1 minunte. Add cream cheese, cream, tomatoes with juice and oregano. Cook over medium-high heat until thick and bubbly, stirring almost constantly. Add the chicken back to the pan, then add the capers and parmesan cheese. Toss spaghetti with the pasta and more cheese, if desired.
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