Stolen Tomato Cream Pasta

Last night, I roughed up this recipe from David & Nicole (love their layout - very pretty and highly usable!).

This dish is sexy enough and delicious enough for a dinner party. (I forgot to take a picture of it before it was devoured, but it did look quite beautiful I promise - in the meantime, isn't Nigella sexy?!). More importantly, it's easy enough for a weekday meal - especially if you cook and cut the chicken breast in advance, or (as I did) buy those fancy pre-cooked, pre-cut chicken breasts.

Tomato Cream Pasta

1/2 package uncooked spaghettini
2 ripe tomatoes, diced
1 tbsp olive oil
1/2 cup Martini & Rossi dry sec
1/2 cup whipping cream
salt and cracked pepper
shredded parmesan
fresh basil, finely chopped
2 servings cooked and sliced chicken breast

Cook pasta in boiling salted water. Heat olive oil in a pan. Add tomatoes and saute for 2 minutes.

Add dry sec and boil until reduced by half. Stir in cream and cook until slightly reduced. Season with cracked pepper and salt. Add chicken just to warm.

Stir in drained pasta. Plate. Sprinkle with parmesan and basil. Serve.