Looking for a savory dinner? Try out this pasta with a creamy Catawba sauce and grilled chicken.

Time: 1 hr 30 min

Serves: 4

INGREDIENTS

• 3 boneless skinless chicken breasts
• 10.5 oz pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion chopped
• 3 tablespoons minced garlic
• 25 oz cherry tomatoes or regular tomatoes
• 1/3 cup Missouri Catawba
• 1 cup heavy cream
• 3-4 Basil leaves chopped
• ⅓ cup Parmesan cheese, grated
• Salt to taste
• Pepper to taste

INSTRUCTIONS

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until lightly golden.
2. Add garlic and sauté for 1-2 minutes. Add halved cherry tomatoes or chopped regular tomatoes to the skillet and cook for 10 minutes over heat.
3. Reduce the heat to medium-low, cook for 50 minutes, stirring occasionally, keep the lid on. If the mixture is too thick, add 1/4 cup of water.
4. When the sauce is almost ready: fill a large pot with water and add 1 tablespoon of salt. Bring to a boil. When boiling add the pasta and cook to al dente according to package directions.
5. Sear chicken breasts until cooked through.
6. While pasta is cooking: To the sauce add cream, wine, chopped basil, parmesan cheese, salt and pepper. Stir and cook for 3-4 minutes. Add drain pasta to the sauce, turn the heat off and toss. Cut chicken and add on top and serve!

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