Chicken and Pasta in Cream Sauce

By chefkk

Ingredients

• 1 pound chicken tenders
• 4 Tbsp butter - halved
• 4 Tbsp olive oil - halved
• 1 lb penne pasta
• 2 cloves garlic minced
• 1/2 cup chicken broth
• 8 oz tomato sauce
• 1 cup heavy cream
• 1/2 tsp salt and pepper

Preparation

Step 1

Season chicken tenders with montreal steak seasoning.

Heat 2 Tbsp butter and 2 Tsp olive oil in skillet. Cook chicken 5 minutes per side. Remove from pan and set aside.

Boil penne pasta.

Add 2 Tbsp butter and 2 Tbsp olive oil and 2 cloves of minced garlic to pan and sauté 3-5 minutes.
Add 1/2 cup chicken broth and increase heat to medium high.
Reduce sauce by half.
Pour in 8 ounce tomato sauce. Add 1 cup heavy cream. Add 1/2 tsp salt and pepper.
Lower heat to low to keep sauce warm. Add basil/parsley to garnish.