Tomato Cream Sauce with Chicken

x 1

Pasta
Gluten-Free
Sauce
Main Dish
Quick
Comfort Food
Chicken
Dinner
One Pot

Sauce

Ingredients

  • 1 can diced tomatoes 1 can (usually 14.5 to 15 oz)
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste optional, adds thickness
  • 1 teaspoon Italian seasoning or a mix of dried basil and oregano
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon sugar optional, to balance the acidity

Preparation

  1. Sauté the aromatics: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. (Add chopped onions if you have them.)
  2. Toast the paste: If using, stir in the tomato paste and let it caramelize slightly for a minute.
  3. Simmer the tomatoes: Pour in the canned diced tomatoes, including their juices. Add the Italian seasoning, salt, pepper, and sugar.
  4. Reduce and thicken: Turn the heat to low and let it simmer for 15 to 20 minutes, stirring occasionally. Use a potato masher or the back of a spoon to crush the diced tomatoes down as it cooks.
  5. Blend (optional): If you prefer a smoother sauce, use an immersion blender to pulse the sauce a few times.

Chicken and finishing

Ingredients

  • chicken thawed, cut into bite-sized cubes or thin strips
  • 1 tablespoon olive oil
  • garlic powder or Italian seasoning for seasoning
  • 2 tablespoons cream cheese cubed

Preparation

  1. Cut: Slice the thawed chicken into bite-sized cubes or thin strips and pat dry with a paper towel.
  2. Season: Toss the chicken with salt, pepper, and a pinch of garlic powder or Italian seasoning.
  3. Sear: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes until browned on all sides.
  4. Combine with the sauce: Once the chicken is seared, pour the can of diced tomatoes and spices directly into the same pan. Lower the heat and simmer everything together for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Melt in the cream cheese: Soften the cream cheese cubes at room temperature. Turn the heat down to low and stir the cream cheese into the hot tomato sauce. Whisk continuously for 2 to 3 minutes until the cheese fully melts and blends into a silky pinkish-orange cream sauce.

Mushroom option

Ingredients

  • mushrooms finely minced until they look like coarse breadcrumbs
  • olive oil for sautéing

Preparation

  1. Prep the mushrooms: Finely mince mushrooms (or pulse in a food processor) until they resemble coarse breadcrumbs.
  2. Sauté and disguise: Add a little olive oil to a pan over medium-high heat. Add the minced mushrooms and cook for 5 to 7 minutes until their water evaporates and they turn dark brown. Scoop them out and set aside. Later, add the browned mushrooms back to the pan with the chicken and simmer with the tomatoes for 10 to 15 minutes.