2 chicken breasts
1 garlic clove, minced
2 cups of Italian Mix cheese
2 cups of heavy cream
1 can (15 oz) crushed/diced tomatoes
8 fresh basil leaves, chopped
4 T of butter, cut up into small squares/dabs
12-16 ounces of cooked penne pasta

Instructions:

1. Grease a 9x13 casserole dish and preheat oven to 450 degrees.
2. Cut chicken into 1 inch chunks.
3. Place 1 T of oil in heated skillet. When oil is heated, drop 1 clove of minced garlic in pan. Stir for about 30 secs to 1 min. Do not let garlic brown.
4. Add chicken chunks to the pan. Cook chicken in batches until almost cooked through. Do not overcook.
5. Set cooked chicken aside and let cool slightly.
6. Mix heavy cream, 1 ½ cups of the cheese, tomatoes and chopped basil leaves in large bowl. Stir to combine.
7. Add cooked chicken to heavy cream mixture and then place in casserole.
8. Place the dabs of butter throughout top of casserole and cover with remaining cheese.
9. Place in the oven and cook for 20 min or until heavy cream mixture is bubbly.

Adapted from a recipe by Ina Garten