Monday, August 31, 2009


1 lb boneless, skinless chicken breasts
Montreal Steak Seasoning
1/2 lb penne pasta
2 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
1/2 cup chicken broth
8oz can tomato sauce
1 cup heavy cream
salt and pepper, to taste
1 Tbsp chopped fresh parsley
6-8 fresh basil leaves chopped (I just used a cap-full of dried basil)

*Rinse chicken breasts in cold water.
*Place between sheets of wax paper and pound to even thickness
*Season both sides of chicken with Montreal Seasoning
*Heat oil and butter in skillet over medium heat
*Once butter is melted and oil and butter are heated, add chicken and cook 5 minutes each side or til chicken is cooked....Set aside
*In a large pot, boil water and 1 tsp salt. Add penne to pot and boil til cooked
*In same skillet you cooked chicken in, add more butter and oil if needed.
*Add garlic and cook, stirring occasionally until garlic is tender, but DO NOT BROWN (should be 3-5 minutes)
*Add chicken broth to pan and reduce by half
*Meanwhile, slice chicken. Once broth is reduced, stir in tomato sauce.
*Add heavy cream and mix well. Salt and pepper to taste.
*Turn heat to low. Chop parsley and basil; add to sauce and mix well.
*Drain pasta and add to sauce.
*Toss well and top with chicken.

*****I added a little of the Montreal Steak Seasoning when i added the cream, it added some extra flavor :)

No comments:

Post a Comment


About Me

My photo
SAHM to a beautiful, wonderful, miracle princess named Charlee Jean. Married to my high school sweetheart for over 6 years now, and expecting another miracle baby in October 2011