Monday, July 12, 2010

Creamy Chicken Pasta

This is seriously my favorite recipe now.  I found it on and had to share it.  It's surprisingly easy to make too!  Tony and I- even Brody- love it!
1 lb boneless, skinless chicken breasts (3-4)
Montreal Steak seasoning
1/2 pound penne pasta
4 tablespoons butter
4 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Pound chicken so it's an even thickness all around then season both sides with Montreal Steak seasoning. Preheat skillet for medium heat and add in 2 Tbls of butter and 2 Tbls of oil.  Once it's hot, add chicken breasts and cook for 5 mins each side. You can also grill the chicken. Set chicken aside to cool and start your noodles. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles 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 turn brown (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.
Serves 4

*They didn't have fresh parsley at the store when I went so I ended up just adding the chiffonaded basil leaves and it was divine!  It didn't feel like it was missing a thing but I'm sure it's great with it.
*this recipe microwaves very well and is great even the next day!