Creamy Tomato Chicken Pasta

Wednesday night is a late dinner night for us. R has gymnastics until 6:30, so dinner is usually close to 7. I stay home with the other 2 girls, and hubby takes R to class. I cook dinner and we eat when they get home around 6:45-7. Usually, I cook dinner and sometimes we have a clean out the fridge night or we get Chinese or something. Last night, my neighbors brought over about 8 tomatoes. They were just sitting on the counter begging to be used.

Hmmm. What to do… I cut them up and threw them in a pan with a few tablespoons of olive oil, 5 heads of crushed garlic, 1 finely diced onion, a bunch of dried and fresh herbs (oregano, rosemary, sage). Add one can of tomato sauce. I also added 2 tablespoons of sugar (cuts the acidity and metal taste of the can sauce) and a few squirts (tablespoons) of tomato paste (adds richness). I put a lid on it and cooked it for an hour. I strained it halfway and at the end. That gets rid of seeds, tomato skins, leftover garlic, and whole herbs. Take off the heat and add a tablespoon of butter. Then add your heavy cream; about 1/3 of a cup. Not a lot. I just want to add a touch of velvety creaminess to this sauce without taking away from the tomato flavor. Thinking this might make a great thick soup…

I had my 2 chicken leg/thigh quarters, so I browned them on both sides in a cast iron skillet them placed both in a 350 oven for 30 minutes. I took them out and cooled them to touch and hand shredded. Add to sauce.

Cook pasta to al dente. Mix with chicken and sauce. 10 thumbs up! Plus, more for leftovers!
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