1. Heat oil in a heavy nonstick pan over medium-high heat. 2. Add chicken, onion, garlic, red pepper, mushrooms, crushed red pepper flakes, and cook, stirring, about 5-7 minutes, or until chicken is cooked through. 3. Stir in tomatoes, cheese, basil, and sugar or splenda, and bring to a boil. 4. Taste and season with salt & pepper, if needed. 5. Add cream and reheat. 6. Meanwhile, cook pasta in boiling salted water 8-10 minutes, or until al dente. 7. Drain. 8. Serve pasta with creamy chicken, sprinkled with almonds. 9. Serve with Zinfandel, White Zinfandel or Pinot Noir. ---------------------------------------------------------------------------
Nutrition
Ingredients
