Wednesday, March 2, 2011

Creamy Chicken Pasta with Sun-Dried Tomatoes and Green Beans

I believe this will become a dish I will make often!  My husband and daughter both LOVED it!  My husband said the Sun-dried tomatoes are what "made" this dish!  Whatever it was, I'm just happy when everyone in the house is happy!  I had one bite just to see how it tasted.  I thought it tasted great!  Maybe tomorrow I can enjoy a bowl!  (My pregnant acid reflux is ROARING its ugly head tonight, so no dinner for me!)

This was my first experiment with the Philadelphia Cooking Cream and I think it went quite well!  I used the original flavor so I could add my own seasoning to it.  Please feel free to use what you feel your family will like.  I had a lot of requests to use the garlic flavor, but garlic flavored stuff and I don't always get along.  :(

This is a meal you'll want to make when you have a few extra minutes when you get home since it requires some assembly in the end.  To make things a little easier on yourself, prep everything the night before when you have time.  It will make the "last minute" assembly a breeze when you get home!

TIP: Don't buy the sun-dried tomatoes in the Ethnic section of the grocery store.  You'll pay an arm and a leg!  I found them MUCH MUCH cheaper over in the produce section, next to the pine nuts and such on an end-cap display.

Ok, here's the good stuff!

Creamy Chicken Pasta with Sun-Dried Tomatoes and Green Beans

2 large frozen Boneless Skinless Chicken breasts (if yours are thawed, just cook about 2 hours less)
1 packet Onion Soup Mix
1 cup hot water
1-3.5oz. package of Sun-dried tomatoes, sliced thinly
2 large handfuls fresh Green Beans, cleaned, cut into bite sized pieces
1/2 lb. Bow Tie pasta, cooked, drained
1-10oz. container Philadelphia Cooking Cream (I used Original, but you can use whatever flavor you like)
12 fresh basil leaves, thinly sliced
salt and pepper to taste

Place your frozen chicken breast in the slow cooker and sprinkle with the Onion Soup mix.
Pour the hot water over the top.
Cook on LOW for 7-8 hours or on HIGH for 5-6.

Take the Chicken out and cut it into bite sized pieces.
Add the Green Beans and Sun-dried tomatoes and stir.

Let this cook for about a half hour so the Green Beans can become tender.
(If you don't have time for this, steam your green beans the night before so they are ready to just place in the slow cooker!)

While your Green Beans are steaming in the slow cooker, boil your water and make your pasta.
When it is done, drain and add it to the Slow Cooker. 
Stir in the Philadelphia Cooking Cream, salt, pepper and basil.

Serve and Enjoy!
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  1. That looks absolutley INCREDIBLE!

  2. except I may make mine with asaparagus!

  3. I think that's a great choice Lindsay!
    Oh and P.S. Justin says it's good cold too! LOL