Ingredients:1/3 cup Italian Fusion Italian Dressing
1 lb. (2) boneless skinless chicken breasts, cut into bite-sized pieces
1 yellow onion, chopped
2 (8 oz. each) cans tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 cup finely chopped Asparagus
1 tablespoon Italian Fusion Italian seasoning
1/2 teaspoon crushed red pepper flakes
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed, softened
1 package Pipe Regate Noodles uncooked
2 drops doTERRA basil essential oil or 1/4 cup fresh basil
Method:
- In a large skillet set to medium-high heat, add dressing. Once hot, add chicken, onions and asparagus. Cook 5 minutes, stirring occasionally, until onions are translucent and chicken is mostly cooked.
- Stir in tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes. Cover and bring to a boil, then reduce heat and simmer. Add basil essential oil (or fresh basil), stir in cream cheese. Once blended through, stir in uncooked pasta and cover. Continue to simmer, cooking pasta according to package instructions (usually 10-15 minutes). The pasta will cook in the sauce.
- Serve with garlic bread.
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