Roma Tomatoes and Pasta with a Cream Cheese Sauce

Roma tomatoes and pasta is one of my most favorite recipes. I love anything with pasta in it, and adding tomatoes and cheese makes it heavenly. I also favor this meal because I can whip it out in 15 minutes or less. If you cook something enough you will become so good at it that you won't have to hang over the cook book anymore. When you've perfected a recipe you can usually cut the time it takes to prepare in half.

Anyways, here's the recipe for a very easy, and simple pasta dish:

Oven: 400 | Servings: 4

Ingredients:
1 box of farfalle (or bow tie) pasta

4 roma tomatoes diced
2 Tbs. olive oil
1 Tbs. basil flakes
1 tsp. sugar
salt and pepper to taste

1, 8 oz box of cream cheese
1 C. milk
1/4 C. freshly grated parmesan cheese.

2 chicken breasts cut into strips

Bring a medium size sauce pan full of water to a boil. Add the pasta and cook about 5-6 minutes until aldante. You want this pasta to be more on the firm side because it will soften in the oven.

While the pasta is cooking heat the olive oil in a large skillet. Add the tomatoes and fry for about 2 minutes. Add the basil, sugar, and salt and pepper to taste (usually about 1 tsp. salt, 1/2 tsp. pepper). Let simmer for 5 minutes until most (but not all) of the moisture is gone.

While the tomatoes are cooking, in a blender or food processor, blend the cream cheese, milk, and parmesan. You want it to the consistency of a a melted Wendy's frosty. If it is too thick add more milk. If it is too thin add more cream cheese.

If you'd like to add chicken you can stir fry the strips in a little bit of olive oil with salt and pepper.

Put the pasta in a casserole dish. Cover with cream cheese sauce. Mix half of the tomatoes in with the pasta and use the other half to top the pasta. Sprinkle dish with basil and Parmesan.

Cook in the oven for 8 minutes or until the top just starts to dry out.