Friday, September 21, 2012

Chicken and Penne with Tomato Cream Sauce

This is my version of Pioneer Woman's Penne a la Betsy and it's absolutely divine!  I love a good, creamy pasta, especially one that mixes tomato sauce with a cream sauce.  In her original recipe, she used shrimp and I will definitely try that version next time.  

 Pouring the half & half into the tomato sauce mixture...

 
Lots and lots of freshly grated Parmesan cheese!

 And stir all together...

Serves 6

Chicken and Penne with Tomato Cream Sauce

3/4 pounds Penne pasta
1 boneless, skinless chicken breast, diced
2 tablespoons butter
3 tablespoons olive oil, divided 
2 cloves garlic, minced
1/2 cup white wine
1 cup prepared tomato sauce
1 cup half & half
Fresh basil (about 8-10 leaves), chopped or chiffonaded
Freshly grated Parmesan cheese (about 1/4- 1/2 cup, divided)
Salt and Pepper

Cook penne pasta according to package directions, until al dente.  Heat about 2 tablespoons olive oil in a skillet.  Add chicken, salt and pepper to taste, and cook until done throughout, about 6-8 minutes.  Remove from heat and set aside.  

In a large, deep skillet, heat the butter and remaining tablespoon olive oil over medium heat.  Add the garlic and saute, stirring occasionally for about 2 minutes or until it becomes fragrant.  Add the white wine and let evaporate for a few minutes, stirring occasionally.  Add the tomato sauce and stir well until combined.  Add the half & half and continue stirring.  Turn heat to low and let simmer.  

Add chicken back to cream sauce, give it a stir and add salt and pepper to taste.  Add chopped basil and stir until combined.  Finally add the cooked pasta, stir, add the Parmesan cheese and stir again.  Serve and grate more Parmesan cheese on each serving. 
  
(Source:  Adapted from Pioneer Woman's Penne a la Betsy)

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