Saturday, January 14, 2012

Chicken Penne

This Chicken Penne is adapted from Pioneer Woman's Penne Al La Betsy. In her version, she uses shrimp, which I am allergic to, so I substituted chicken. The whole family ate it, which definitely means a success at my house.
¾ pounds Penne Pasta
1 pound Chicken Breast
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. Cut the chicken into bite-size pieces. Add to pan, salt and pepper to taste, and sauté until chicken is fully cooked. Next add the white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop the herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Throw in the herbs and stir until combined. Finally add the cooked penne pasta and give it a good stir. Enjoy!


Paula said...

Made this two nights ago because I had some heavy cream and 1/2 bottle of white wine to use up feom holiday guests. Yum, yum! We loved it! I didn't have penne pasta so used linguine and then added some parmesan at the end. So delicious!

Kelley Taylor said...

Yes, I'm thinking heavy cream might have to become a staple in my fridge now. Glad you enjoyed it!