1 pound Chicken (can also use Shrimp or Spicy Italian Sausage)
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup Chicken Broth
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream (Or milk with 1 T flour if you don't have cream)
Fresh Parsley, to taste
Fresh Basil - To Taste (A must!!)
Salt To Taste
Pepper To Taste
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of Chicken. Heat about 1 tbsp. butter and olive oil in a skillet. Add the chicken and cook until done, set aside.
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. After the garlic and onions have cooked a bit add your broth. Let the broth evaporate for a few minutes, stirring occasionally.
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 your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped chicken back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.