Cream of Tomato Pasta (with chicken or seafood)

Alfredo sauce:
1 cup heavy cream (Only eat this once a month—It’s fattening!)
1/4 cup parmesan cheese, grated
4 Tbs. white wine
1 Tbs. basil
1 Tbs. parsley
1 tsp oregano
1/4 cup butter
1/4 cup cream cheese
1/4 cup mozzarella cheese
1 tsp. salt
ground black pepper to taste

Combine all ingredients in small saucepan over medium low heat until butter and all cheese melts.

In skillet, Saute:
2 Tbs. olive oil
1/2 red onion, diced
2 cups cubed (raw) chicken breat or fish meat (halibut or swordfish are good choices)
2 lg. cloves garlic
1 can chopped (not cooked) tomatoes, or three large fresh tomatoes, chopped

Saute onion first, then add chicken (or fish) and garlic. (Cook meat thoroughly!) Stir in tomatoes over medium heat. Reduce to low and cook ten minutes. To assemble, cook any shaped pasta (long noodles work well with this dish) in boiling water according to package directions. (Cook enough for four adults.) Drain pasta and place in pasta bowl. Top with tomato mixture and toss through. Pour Alfredo sauce over. Top the dish with fresh parmesan and parsley. Serves four.

Conversation starter: List five things you are thankful for today.

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