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Nutrition Facts
Serving Size 1 (320g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning
Calories 331
Calories from Fat 96		(29%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 368mg		15%
Potassium 752mg		21%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 3.4g	13%
	Sugars 6.8g
Protein 25.7g		51%
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Italian Chicken (or Shrimp) w/Tomato Cream Sauce

Recipe #12568 | 35 min | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: TheDancingCook
Oct 10, 2001

This dish is great and easy for an everyday family dinner and great, easy and fancy enough for company. You can mix and match with chicken or seafood or both combined. Serve with a salad and your choice of warm bread. I've gotton many compliments on this one! If you want some leftovers, double this recipe for dinner serving of 4.

SERVES 4 (change servings and units)

Ingredients

4 ounces thin pasta
12 ounces boneless skinless chicken breasts, cut into strips or shrimp or scallops
1 medium onion, wedged
1 (14 1/2 ounce) can diced Italian tomatoes
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/2 teaspoon italian seasoning
1/4 cup whipping cream or light cream
1 tablespoon olive oil

Directions

1
Cook pasta.
2
Cook chicken, onion& garlic in hot oil until no longer pink.
3
Drain and return to pan.
4
Stir in undrained tomatoes, sauce& seasonings.
5
Bring to a boil, simmer uncovered until thickened (about 10 min.) Slowly add cream and stir constantly.
6
Serve over pasta.
7
You can garnish with black pepper and green onions.
8
*To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.

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Featured Reviews for This Recipe

From: B-J-Burrell

On Nov 14, 2009

Very Good! Just pulled this off of the stove and yummy this is going to be great tonight for dinner. I sampled early ::Shh:: I'm having the chicken version of this with crab stuffed mushrooms and a salad. Thanks for a great easy recipe that is worth serving to anyone. For anyone that does not have whipping cream you can sub milk with melted butter and it will work just as well. I did sprinkle about 1/3 flour over my chicken while in the pan to make sure that the sauce thickened as well. I also added fresh mushrooms to this dish.

0 people found this review helpful

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From: Chef #839452

On Nov 11, 2009

My family really enjoyed this one! We had it with the shrimp, and look forward to trying it with the chicken too! I used FF half and half for the cream. Worked like a charm!

0 people found this review helpful

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From: MizzNezz

On Apr 14, 2002

This was a very tasty and very easy recipe to prepare. I served this to guests and it got great compliments. I used 2 boneless, skinless, chicken breast halves, cut them bite size and dusted them with a small amount of flour, so I didn't need to thicken the sauce. 5 minutes before the sauce was done, I added 16 medium, cleaned and deveined shrimp. Served it over fettuccini. Thanks for the recipe! Will make this one again!

10 people found this review helpful

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From: Zewbiedoo

On May 20, 2007

I made this with shrimp tonight and was pleased at how easily and quickly it went together. I served it over fettucine with toasted parmesan bread. Will DEFINITELY make this again and recommend to my friends. Thanks!

2 people found this review helpful

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