1 lb boneless skinless chicken breasts
Montreal Steak Seasoning
1/2 pound Penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 (8 ounce) can tomato sauce
1 cup heavy whipping cream
salt and pepper (to taste)
1 tablespoon parsley flakes
1 tablespoon dried basil
Grilled Chicken:
-Season both sides of the chicken with the Montreal Steak Seasoning.
-Grill chicken breasts until they are fully cooked with no pink middle (you can also cook the chicken breast in a skillet if you don't want to grill).
-Set chicken aside to cool and to allow the juices to redistribute.
-Later slice the chicken into strips.
Pasta:
- Cook pasta according to directions on box.
-While the pasta is cooking begin the sauce (just don't forget about the pasta).
Tomato Cream Sauce:
-In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
-Add the minced garlic and cook, stirring occasionally, until the garlic is tender. DO NOT burn the garlic. This should take about 3 mins.
-Add in the chicken broth and turn the heat up to medium-high. Stirring occasionally you want to let the chicken broth reduce by half. Otherwise the sauce will be too runny.
-Pour in the tomato sauce and the heavy cream and stir until well blended.
-Add salt and pepper to taste (about 1/2 tsp to 1 tsp).
-Add your parsley and basil and stir.
Finale:
-Pour the sauce over your noodles and stir everything together.
-Serve the noodles and sauce mixture on a plate and top with your sliced grilled chicken.
-ENJOY!
