8 oz. penne pasta
2 cans Italian-style diced tomatoes (14.5 oz each)
1 pint whipping cream
1 t. dried basil (use fresh if available)
1/3 cup parmesan cheese, shredded
2 cooked chicken breasts, cubed (optional)
Sautéed mushrooms (optional)
Cook pasta. While pasta is cooking, cook tomatoes over medium-high heat until thickened (about 5 minutes). Add basil and cream. Heat through, do not boil. Toss with pasta, cheese, chicken and mushrooms.
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