20oz. chicken tenderloins
8oz.
sliced mushrooms
1
lg. clove elephant garlic
½
jar prepared pasta sauce
1
15oz. can petite diced tomatoes
½-1t
ground rosemary or Italian seasonings
1c
sour cream – optional
1-1½c
medium pasta, cooked-rinsed-drained
Saute' bite size pieces of chicken with the mushrooms in a couple tablespoons of butter. Add a little white wine or white balsamic vinegar to deglaze. Simmer in the pasta sauce 30 minutes or until cooked. Add grated garlic, tomatoes and simmer 5-10 minutes depending on how cooked you want your garlic. At the very end stir in the sour cream and heat again. Fold in the cooked pasta, top with some grated cheese. . .Lin
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