Chicken and Farfalle with Roasted Tomato Cream Sauce

Ingredients

• 1 pint cherry tomatoes
• 1 Tbsp + 1 tsp olive oil, divided

Salt/pepper

• 1/2 pound farfalle (bowtie pasta)
• 6 ounces chicken, diced into 1" pieces
• 1/2 cup Philadelphia Roasted Garlic Cooking Creme
• 1/3 cup heavy cream
• 1/3 cup fresh basil, roughly chopped

Directions

1. Preheat the oven to 425. Place the tomatoes in a small oven safe dish. Drizzle with 1 tsp oil, salt, and pepper.
2. Roast uncovered for 35-40 minutes.
3. Meanwhile cook the pasta according to directions.
4. In a large skillet heat the 1 Tbsp olive oil. Add the chicken. Sprinkle with salt and pepper.
5. Cook until brown and heated through, set aside.
6. Once the tomatoes are almost done using a potato masher to mash the tomatoes down. Stir in the Philadelphia cooking creme and allow to cook for about 5 minutes in the oven.
7. Add the pasta, chicken, and roasted tomato mixture to the skillet. Pour in the cream and stir well. Add the basil, stirring well. Serve hot.