Thursday, December 10, 2009

Grilled Chicken Pasta in a Tomato Cream Sauce

I love trying out new recipes, and I'm always on the hunt for a good one to add to my growing list of *keepers*. In my down time, I'm either looking through my Taste of Home magazines, or surfing foodie blogs. This is what I do for fun! Most of the time, recipes jump out at me, but then get lost in the pages again. There are only seven dinners to be made in a week, so I can't always get to all those delicious meals that looked so yummy. Then there are recipes that scream to me, forcing me to put it on the next week's menu. Plus, it helps when all (or most of) the ingredients are in my pantry, refrigerator and freezer.

I found this one last week over on Amanda's page and was so excited that I only needed to pick up the parsley and fresh basil (which I didn't actually get, so I just used dried basil and it was still oh-my-gosh delicious!) The chicken was easy, and is a rather versatile way to prepare for multiple uses, which is always good. And the sauce? Um, eat your heart out Olive Garden!! Yes, it is that delicious! So, in essence, I got two keeper recipes out of this one gem. Hungry yet?

1 pound boneless, skinless chicken breasts
Montreal Steak Seasoning
½ pound penne pasta (we used 1 pound ziti)
2 Tbs butter (4Tbs if you are going to cook the chicken in a skillet)
2 Tbs olive oil (4Tbs if you are going to cook the chicken in a skillet)
2 cloves garlic, minced (I used 4 :) )
½ cup chicken broth
1 (8 ounce) can tomato sauce
1 cup heavy cream
½ to 1 tsp salt and pepper (to taste)
1 Tbs fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded (I sprinkled in about ¼ (?) tsp dried basil)

1. Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness Season both sides with the Montreal Steak Seasoning. Grill the chicken on the BBQ, OR, heat 2 Tbs butter and 2 Tbs olive oil in a large skillet over medium heat. When the butter and oil is hot, add the chicken and cook for 5 minutes on each side. Set chicken aside to cool.
2. In a large pot, cook pasta according to package directions.
3. In another skillet, heat remaining 2 Tbs butter and 2 Tbs olive oil over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender but don't let it turn brown (about 3-5 minutes). Add the chicken broth to the pan and allow it to reduce by half. Meanwhile, slice the chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Reduce heat to low. Chop the parsley and basil, add to sauce and mix well.
4. Drain the pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

1 comment:

  1. this sounds (and looks) delicious! thanks for sharing your find.