Tomato Cream Sauce for Pasta

In an effort to use up perishable items before leaving on vacation, I decided to try out this recipe. I had to use up some heavy cream, tomatoes and broccoli and happened to have all the other ingredients on hand. I used this recipe http://allrecipes.com/recipe/tomato-cream-sauce-for-pasta/detail.aspx with these modifications:

I forgot the sugar. Probably better for my gestational diabetes anyway. No canned diced tomatoes. Instead I used whole cherry tomatoes heated in a skillet with my frozen grilled chicken strips. If you go this route, add the tomatoes (and the broccoli) to the skillet when the chicken is done. Heat until tomatoes are about to pop or skins blister. You don't want them all to explode and some will burst when you stir them into the cream sauce.

The sauce was great. My husband actually said, "I want to know when we're going to have this again. I want 2nds and 3rds of this!" Unfortunately, we had just enough for dinner. I successfully accomplished having just enough food to get us through the day we leave for vacation!

Sorry there's no photo here of what I made. I had to serve it in inappropriate bowls because all the "right" ones were in the dishwasher. But since it's already been requested for a future meal, I'm sure I can get one up here sometime. :)

Cream Cheese Chicken with Broccoli - Crock Pot

Oh. My. YUM! But may I begin with these disclaimers:
1. Don't try this if you're trying to lose weight or you're watching your cholesterol.
2. Because this is so rich, make sure it's eaten up -in moderation!- in one night... invite friends over!
3. Michelle Obama probably wouldn't approve, but like I said, moderation!!

Ok. Back to business. This is seriously SO GOOD. It smells good. It's easy. It tastes good. It goes in the crock pot. What more could you want? The recipe is from Rival's Best Loved Slow Cooker Recipes

RECIPE:
4 lb boneless skinless chicken breasts, cut into 1/2 in pieces
1 t olive oil
1 pkg (1 oz) Italian salad dressing mix
2 c sliced mushrooms
1 c chopped onion
1 can (10.75 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg (8 oz) low-fat cream cheese, cubed
1/4 c dry sherry
hot cooked pasta (I used fettuccine)

1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5 quart slow cooker. Cover; cook on low 3 hours.

2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 min over med heat or until onions are tender, stirring occasionally.

3. Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.

This was a pot of creamy goodness. I wouldn't do anything different (except not have leftovers because it's not an every day meal). I'd follow exactly what the recipe says. I'm sure you could use chicken broth instead of dry sherry, but the sherry adds some zip to the recipe. Seriously. I think it's worth the splurge.