As I mentioned in a previous post, we are pretty low on groceries. But, I always have pasta and canned tomatoes at home so that is always an option–albeit, usually a last resort 🙂
I was actually planning on making a vodka sauce but, to my great surprise, we are out of vodka! So, I did a basic tomato cream sauce instead, but added in some peas and mushrooms.
This is a really simple but healthy and flavorful pasta dish. I served it over whole wheat rotini.
Tomato Cream Sauce
1 Tbsp. olive oil
1 small onion, diced
1 cup fresh mushrooms, sliced
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 (15 oz) can diced tomatoes, drained
1 (15 oz) can crushed tomatoes
salt and pepper
1/3 cup frozen peas, thawed
3 Tbsp fresh basil, chopped
1/2 cup half and half or cream
1 lb. chicken, cooked and shredded or cut into bite sized pieces
In a large skillet or dutch oven, heat oil. Add onion and cook until translucent. Stir in garlic, mushrooms and red pepper flakes and cook until fragrant.
Add tomatoes, salt and pepper. Bring to a boil and reduce heat, simmering while pasta is cooked, until flavors have married and mushrooms are tender.
Stir in chicken, peas, half and half and basil and cook until just heated through.