If you've got a hankering for penne and awesome sauce, then make sure to check out this recipe complete with demonstration. The awesome sauce is actually a creamy pink pasta sauce. Chicken helps round out this classic dish.
1 lb. boneless, skinless chicken breasts(seasoned with Salt & Pepper)
1 lb. penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 or 3 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
½ to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped (I used dried)
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.
In a large pot, boil water with salt. Add 1lb penne pasta and boil according to package directions.
Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic burn!!! (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half.
Meanwhile, slice chicken.
Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.