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Creamy Tuscan Garlic Chicken over Casarecce Pasta

Pan seared garlic chicken in a creamy tomato cream sauce over casarecce pasta. Made with Bertolli® d'Italia Creamy Rosa Sauce by Bertolli
Course Main Course
Cuisine Italian
Keyword bertolli, chicken, pasta, tomato cream sauce
Servings 2 servings

Ingredients

  • 2  large chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • 1/4 cup  onions, chopped
  • 1/4 cup sun-dried tomatoes, cut into strips
  • 2 tbsp capers drained
  • 6 fresh basil leaves, sliced
  • 1 jar Bertolli Rosa Sauce
  • 1/2 cup heavy cream
  • Salt & pepper to taste
  • 1/2 box Casarecce or another short pasta
  • Parsley to garnish
  • Parmesan to garnish

Instructions

  • In a sauté pan over medium heat, add olive oil. Season chicken with Italian seasoning, salt and pepper. Sear each chicken breasts on both sides until browned. Remove from pan and set aside.
    Add chopped onions and garlic to the hot pan. Cook until they start to brown. Add sun dried tomatoes, basil and capers and stir. Add Bertolli Rosa sauce and heavy cream and cook until the mixture starts to boil.
    Bring a large stock pot of water to a boil. Boil Casarecce pasta until al dente. Divide the pasta between 2 plates. Place a chicken breast over the pasta top with additional sauce, parsley and parmesan cheese.