I love pasta. And after a few previous recipes that used fresh grape tomatoes to form the sauce, I've come to love them as well. This recipe caught my eye in my google reader, and I really wanted to make it during summer. With near 90 degree temps, a lot of cooking or heavy stuff just didn't appeal. So out I pulled this recipe.
- 1 teaspoon olive oil
- 4 cloves garlic, sliced (minced)
- 2 cups cherry tomatoes (1 1/2 pints, just over 2 cups)
- 3 cups penne pasta (used 1lb. box)
- 3 3/4 cups chicken broth (used 2 cans, didn't measure exact)
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 1/4 cups fresh basil leaves, (1 tsp. dried)
- 2 cups diced cooked chicken (used 4 breasts)
- 1/4 cup freshly grated Parmesan cheese (used more)
- Coat a microwave-safe casserole dish with olive oil; stir in the garlic and tomatoes.
- Cover and microwave on High until tomatoes begin to burst, 4 to 5 minutes, stirring after 2 minutes.
- Remove garlic and tomato mixture from the microwave and crush the remaining tomatoes with a fork.
- Stir in pasta, chicken broth, salt, and pepper.
- Cover and return to microwave.
- Cook on High until pasta is tender, 16 to 18 minutes, stirring after 10 minutes.
- Remove pasta from the microwave, then stir in the basil, chicken, and Parmesan cheese.