Tomato Cream Pasta - cooking recipe

Ingredients

4 oz. linguini or vermicelli
1 medium onion, chopped
1 zucchini, sliced
2 cloves garlic, crushed
1 Tbsp. olive oil
12 oz. boneless chicken, cut in strips
1 can (14 1/2 oz.) whole tomatoes, cut up
1/2 c. whipping cream
pepper to taste

Preparation

Cook pasta and drain.
Cook onion, zucchini and garlic in oil 3 minutes.
Add meat and cook until browned.
Drain tomatoes, reserving liquid.
To meat add liquid; cook on high 5 minutes. Add cream; cook 8 minutes or until thickened, stirring frequently. Stir in tomatoes and pasta; heat through.
Serve with grated cheese.
Makes 6 servings.